When my brother was in the Navy, he traveled to all sorts of far off places. One of his all-time favorite dishes from these travels is Salt and Pepper Pork. This is a simple dish to make, but it packs a huge flavor punch!
You will need:
Pork, sliced into medium-thickness ribbons
4 Tbls. rice vinegar
1 Tbls. sesame oil
Vegetable oil
Salt
Pepper
3 cloves minced garlic
2 tsp. minced ginger
¼ C cornstarch
¼ C flour
Water
Chili peppers of your choosing (we used serranos and red chillies)
Cooked white rice for serving
Cilantro for garnish
Marinate the pork ribbons for 1 hour in the rice vinegar, sesame oil, pinch of salt, pinch of pepper, and 1 clove of minced garlic. Keep this in a bowl in the fridge.
Combine the cornstarch and flour in a bowl; add water until it becomes slightly runny. Remove the pork from the marinade and batter in the cornstarch mixture.
In a pan, bring vegetable oil up to frying temperature. You want there to be enough oil to cover the pork, but no more than that. Fry the pork until done; set aside on a paper towel to drain.
In a skillet, add 2 Tbls. vegetable oil, chili peppers, remaining garlic, and ginger. Cook until toasted and fragrant. Add pork to the skillet, toss to combine.
Serve over rice with a sprinkle of salt and pepper and a cilantro garnish.
I think the pork would make a delicious taco filling! You could also jazz this up with kimchi for some funk, a squeeze of citrus to brighten it up, or crispy fried onions for crunch. However you serve it, it is sure to be delicious!
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