Friday, May 8, 2009

Pork again, but totally different

Yesterday I defrosted too much pork, but waste not, want not.

Tonight Bob's up, and like a manly-man he chooses the gas grill as his weapon. I get to cook the vegetable, and I choose the easy way out by stir-frying up half a bag of coleslaw mix with carrots. You buy these already sliced up, cabbage and carrots in a bag, and it keeps quite a long time in the 'fridge. Heat up some sesame oil, stir fry a little minced garlic, some sliced onions (or not), add the mix, a splash of shoyu (soy sauce) and a splash of rice vinegar -- this is one of the quickest, easiest and healthiest side dishes known to man.

Bob's dish is pretty easy too, although he makes quite a production of it.

In the morning he marinates the pork cutlets with:

6 tbsp soy sauce
4 tbsp orange juice
2 tbsp honey
1 tsp minced garlic

(This recipe is adapted from the Better Homes and Gardens Gas Grill Cookbook.)

In the evening he fires up his weapon and voila!
We quaff Louis Jadot's Macon-Villages Chardonnay with this. You can find a good Burgundy, white or red, to go with just about anything...

Bon appetit!

1 comment:

  1. Love pork chops on the grill. For a faster marinade try Kraft Roasted Pepper vinegrette salad dressing. We use it for everyone from pork to chicken wings.