Pork is hard to do well I find. I tend to dry it out and then have to deal with some really chewy meat after. One thing that helps is to not overcook it. Growing up, my immigrant parents/grandparents would be afraid of food poisoning so meats were always cooked to death. Can't blame them considering fridges were a bit of a luxury back then. But now, I try to cook pork "just" under well done and then let it continue to warm while resting is pretty decent. I'm tempted to try pork medium well...but just in case, I'm taking it to well done.
For now.
Marinade:
Olive Oil
Soy Sauce
Dried Rosemary
Cumin
Sugar (Brown sugar is better but mine had solidified into a giant block...so white sugar substituted.)
I pan fried about four minutes on each side. And then served with a dallop of spicy mango chutney on top. It was really good! You can see sides of Tomato Zucchini casserole and some brown basmati rice mixed with red quinoa.
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