Friday, June 4, 2010

Korean Style Pork with Asian Slaw

My new Fine Cooking subscription provided this family pleaser! I am particularly thrilled as my family tends to have very different tastes. Yes... we have occasionally gone down that forbidden road of different entrees for different people, but in this case the flavorful, but not too spicy dish was a glorious hit all the way around!

The pork was incredibly tender and the slaw a nicely seasoned, slightly spicy accompaniment. Many times I am not a precise recipe follower as I frequently alter recipes (usually successfully!) with ingredients on hand, ingredients that are more appealing to me, or ingredients that are lighter or less caloric. This is one recipe that I made mostly as written, except for missing the part about reserving some of the marinade for sauce and adding a few sliced snow peas and red peppers.

Next time I'm thinking I just may skewer and grill. Korean Style Pork with Asian Slaw will definitely be on our summer menu!

Korean-Style Pork with Asian Slaw
adapted from Fine Cooking

1 large or 2 small pork tenderloins (about 1-1/4 pounds)
1/3 cup soy sauce
1/4 cup rice vinegar
3 tablespoons light brown sugar
2 medium cloves garlic, minced
1-1/2 tablespoons minced fresh ginger
1 tablespoons Asian sesame oil
1 tablespoon Asian chile sauce (like Sriracha)
1/2 red pepper, cut into 1/2 in squares
1 handful snow peas cut on the diagonal
About 3 cups napa cabbage, thinly sliced
2 grated carrots
4 scallions (both white and green parts), trimmed and thinly sliced
5 tablespoons canola or peanut oil
Kosher salt

1. Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions. (Next time I will cut the pork into this strips in place of medallions)

2. In a small measuring cup, whisk together the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoons of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

3. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tablespoon of the canola oil, 1 teaspoon salt, and the remaining 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

4. Spray a 12-inch, heavy-based skillet with cooking spray and heat over medium high heat.  Add peppers and stir fry for about 2 minutes.  Remove the pork from the marinade,  and add to the skillet. Add snow peas and some of the scallions and stir fry until done.

5.  Serve pork on top of slaw and pour the reserved soy-ginger sauce over the medallions. Sprinkle with the remaining scallions.

My daughter, Liv, says this is wonderful served over rice!

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