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Marinated Pork with Peas

This is a particularly versatile flavor combination. Over the years, I have used it on cuts of pork from ribs, to tenderloin. I have also used it for marinating whole chickens prior to smoking them, as well as chicken stir fries and with veggie and shrimp dishes. It’s always a hit! The bitter punch of the time tested ginger/lemongrass match up, balanced by savory, salty and sweet elements, creates a lovely experience which is sure to satisfy the taste buds of all who consume it. Having done no research, I just assume this marinade was devised in China. It is pretty close to many common ‘bbq’ and ‘Sweet and Sour’ pork recipes found in south-east asia. I’m listing it as a stir-fry recipe, but the marinade is suited to nearly any cooking method one may choose. Eat this recipe with rice, or try serving it over a baked potato! Serves 4.

Supplies Needed: Large Ziplock bag or Bowl for marinating, Wok or Large Fry Pan, Knife and Cutting Board

Ingredients:

1.5 pounds of pork tenderloin, or de-boned chops, sliced into thin strips
1 large onion, chopped to Your liking
Half a bag or more of frozen sugar snap peas
3 tbsp of fresh ginger root, minced
2 tbsp of garlic, minced
6 inches or so of fresh lemongrass, at least half an inch thick, cut into 2 or 3 pieces
4 tbsp of cooking sherry
2-3 tbsp of soy sauce
1-2 tbsp ketchup
2 tbsp of sugar
1 tbsp mild chili pepper powder
Freshly ground pepper to taste

Prep and Cooking:

Mix all but the peas and onion together in a resealable bag, or large mixing bowl. Let it sit for at least 20 minutes, allowing it to marinate over night will deliver the best flavor. Heat Your pan on high and put ALL the ingredients in. Stir fry until the meat and onion are cooked and the liquids thicken up into a sauce. Remove from heat, discard the lemongrass chunks and serve.

Notes:

Don’t worry if You can’t get high enough heat to thicken the sauce in the time it takes for the other ingredients to cook. Just soak it up with some rice or bread, or remove everything else from the pan and cook the sauce til it’s thickened then mix everything back together.

Hot chili sauce is a great replacement for ketchup in this recipe too.

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