Post by Loupy on Sept 10, 2017 2:43:16 GMT -7
Easy Garlic Ginger Glazed Sticky Pork
From: Rebecca Lindamood @ www.foodiewithfamily.com/easy-garlic-and-ginger-glazed-sticky-pork/
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Ingredients
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil plus extra if necessary
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
Instructions:
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar.
Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat.
Let it heat until it is shimmering.
While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly.
Carefully add the pork to the pan, working in batches to avoid overcrowding the pan.
Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side.
Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger.
Stir until fragrant, about 30 seconds.
Pour in the sauce mixture and bring to a boil, stirring frequently.
When the sauce is very bubbly and somewhat thickened, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork.
This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Cook’s Notes
As with many stir-fries -and this could be considered one- Easy Garlic Ginger Glazed Sticky Pork relies on the cook having everything prepared and set out before any flame or heat source comes anywhere near the pan. The bulk of the work comes before you ever put one molecule of anything in the pan.
The goal with cooking the pork is to take it to being 2/3 done. This means that if you cut one strip of pork in half, you’ll be able to see the outer layer is lightly browned, the next 1/3 of it will be pink but opaque and the center should be slightly shimmery and darker pink. It will continue cooking when the sauce comes into play. If you take the pork too far at this point, it’ll be overdone when the sticky, flavorful glaze is lacquering itself to the pork. See what I did there? I worked in those fancy-pants culinary terms to placate my purists. Who loves you? I do.
This is the same motivation behind moving the pork to a plate and starting the sauce by itself. Sometimes it behaves a little oddly, and until it reaches a certain point (slightly thickened, bubbly, and smelling slightly caramelized), you don’t want to add the pork. The pork strips will finish cooking in the sauce, but it’s easier to add a splash of liquid to keep it cooking longer than it is to make the sauce magically evaporate to doneness because your pork is done. Trust me. If there was a way to abracadabra the sauce to doneness, I’d be all over it.
You can serve Easy Garlic Ginger Glazed Sticky Pork any which way you wish; over rice, with green vegetables, on noodles, or with toothpicks as finger foods. My personal preference is with steamed or Spicy Asian Roasted Broccoli over rice.
From: Rebecca Lindamood @ www.foodiewithfamily.com/easy-garlic-and-ginger-glazed-sticky-pork/
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Ingredients
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil plus extra if necessary
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
Instructions:
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar.
Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat.
Let it heat until it is shimmering.
While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly.
Carefully add the pork to the pan, working in batches to avoid overcrowding the pan.
Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side.
Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger.
Stir until fragrant, about 30 seconds.
Pour in the sauce mixture and bring to a boil, stirring frequently.
When the sauce is very bubbly and somewhat thickened, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork.
This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Cook’s Notes
As with many stir-fries -and this could be considered one- Easy Garlic Ginger Glazed Sticky Pork relies on the cook having everything prepared and set out before any flame or heat source comes anywhere near the pan. The bulk of the work comes before you ever put one molecule of anything in the pan.
The goal with cooking the pork is to take it to being 2/3 done. This means that if you cut one strip of pork in half, you’ll be able to see the outer layer is lightly browned, the next 1/3 of it will be pink but opaque and the center should be slightly shimmery and darker pink. It will continue cooking when the sauce comes into play. If you take the pork too far at this point, it’ll be overdone when the sticky, flavorful glaze is lacquering itself to the pork. See what I did there? I worked in those fancy-pants culinary terms to placate my purists. Who loves you? I do.
This is the same motivation behind moving the pork to a plate and starting the sauce by itself. Sometimes it behaves a little oddly, and until it reaches a certain point (slightly thickened, bubbly, and smelling slightly caramelized), you don’t want to add the pork. The pork strips will finish cooking in the sauce, but it’s easier to add a splash of liquid to keep it cooking longer than it is to make the sauce magically evaporate to doneness because your pork is done. Trust me. If there was a way to abracadabra the sauce to doneness, I’d be all over it.
You can serve Easy Garlic Ginger Glazed Sticky Pork any which way you wish; over rice, with green vegetables, on noodles, or with toothpicks as finger foods. My personal preference is with steamed or Spicy Asian Roasted Broccoli over rice.
