Wednesday, May 16, 2018

Mongolian Pork with Wild Black Rice

Mongolian beef, why not with pork... being brainy!

You will need for this dish: pork loin (1lb), garlic, onion, green pepper, young zucchini, reconstituted sun dried tomatoes, wild rice and brown rice (optional mix), and teriyaki sauce. You might ask, "Isn't that kind of sauce 'Japanese'?" Yes, but its also totally Asian in character and since you are being brainy it can be used however you like.

Teriyaki sauce can be made at home. The basic recipe is: ¼ cup soy sauce, ½ cup water, 1 tablespoon cornstarch, 4-5 tablespoons honey or brown sugar. To that mixture, also add a squeeze of fresh lemon juice and diced garlic. For an extra zing, you can half the water with Sherry or sweet Marsala wine.

To begin, chop garlic, onion, zucchini, sun dried tomatoes and green pepper for a quick stir fry in olive oil or coconut oil. Once the stir fry is singed on the edges, remove from heat and place in a warm oven, giving a squeeze of lemon juice over the top. In the same skillet, sear the pork loin cut into medallions in a drizzle of olive oil.

Once seared, add the teriyaki sauce and let simmer while you cook the wild rice in a mix of water and beef stock (brown rice to mix in should be boiled separately).  Additional spices can be added to the simmering pork: rosemary, mint, red pepper flakes and crushed coriander.

When the rice (s) is/are tender, drain and ladle onto a serving plate, top with pork and vegetables from the oven. Pour the sauce, left over in the skillet, into a dipping bowl.

~ Tutti a Tavola!

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