Later On

A blog written for those whose interests more or less match mine.

A particularly good pork GOPM

with 2 comments

Made it this evening. Layers, from bottom to top, in a 2-qt cast-iron Dutch oven:

6 scallions, white and green parts, sliced
1/2 c. converted rice
2 Tbsp chicken stock or water
8 oz boneless pork loin chop, trimmed of fat and cut into bite-size pieces
salt and pepper
Chinese 5-spice powder
crushed red pepper flakes
4 cloves garlic, minced
4 large domestic white mushrooms, sliced
1 green bell pepper, cut into 1″ squares
1 yellow crookneck squash, coarsely chopped
the thick part of fresh fennel fronds, sliced
3/4 c chopped Italian parsley
2 baby bok choy, sliced

Whisk together and pour over the top:

2 Tbsp Bragg’s vinaigrette
1 Tbsp soy sauce
good dash of fish sauce
juice of 1 lime
2 tsp toasted sesame oil
2 Tbsp grated fresh ginger
1 tsp Dijon mustard

Cover, roast at 450ºF for 45 minutes, and serve.

I particularly liked the different textures and mouth feels: soft from the mushrooms and green peppers, a little crunch from the squash and fennel fronds.

Just made up of what was on hand. The layering technique works well with the “oh, that looks good—I’ll add some of that” approach to cooking.

I bet the same recipe would work well with tempeh in lieu of pork.

Written by LeisureGuy

30 January 2011 at 6:25 pm

2 Responses

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  1. After the book you’re working on, why don’t you write a cookbook? Over the years, you have developed a lot of recipes that are yours alone.


    30 January 2011 at 9:38 pm

  2. Mmm, that does sound good!


    31 January 2011 at 6:55 pm

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