Here Piggy Piggy...
For a number of not so great reasons I'm home today so I'm finishing cooking off the last of the 4 pound boneless pork loin that I thawed on Sunday.
In Ontario, pork truly IS the other white meat and like chicken takes on the flavour of whatever herbs and spices have been added to it. It is also very lean so I rarely do a regular pork roast cause there would be lots of leftovers and I hate a dried pork roast. So, I removed the fat cap and cubed the 2/3 of the roast that has absolutely NO fat marbled through it into 3/4" cubes.
The fattier end was cut into generous 1 1/2" strips and marinated in jerk seasoning thinned down with some regular vegetable oil and water because other wise the rub would be TOO spicy. The oil also helps carry the seasonings into the meat. I was going to do a chinese bbq rub but changed my mind at the last minute and went with the bottled seasoning. These large strips were put on wooden skewers and cooked under the broiler just until barely done along with 2/3 of the cubed pork which had been marinated in satay sauce.
The other 1/3 of the cubes were marinated with Kraft italian dressing salad overnight and then skewered with onion and red and green pepper cubes and broiled for pork souvlaki. Supper today was rice and pork souvlaki in pita breads with a generous slathering of tzatzki (garlic, yogurt and cucumber dip). My mom had muskmelon for dessert.
The cooked jerk and satay pork were frozen for meals on days when I'm too tired to cook. Another exciting cooking day for me.
In Ontario, pork truly IS the other white meat and like chicken takes on the flavour of whatever herbs and spices have been added to it. It is also very lean so I rarely do a regular pork roast cause there would be lots of leftovers and I hate a dried pork roast. So, I removed the fat cap and cubed the 2/3 of the roast that has absolutely NO fat marbled through it into 3/4" cubes.
The fattier end was cut into generous 1 1/2" strips and marinated in jerk seasoning thinned down with some regular vegetable oil and water because other wise the rub would be TOO spicy. The oil also helps carry the seasonings into the meat. I was going to do a chinese bbq rub but changed my mind at the last minute and went with the bottled seasoning. These large strips were put on wooden skewers and cooked under the broiler just until barely done along with 2/3 of the cubed pork which had been marinated in satay sauce.
The other 1/3 of the cubes were marinated with Kraft italian dressing salad overnight and then skewered with onion and red and green pepper cubes and broiled for pork souvlaki. Supper today was rice and pork souvlaki in pita breads with a generous slathering of tzatzki (garlic, yogurt and cucumber dip). My mom had muskmelon for dessert.
The cooked jerk and satay pork were frozen for meals on days when I'm too tired to cook. Another exciting cooking day for me.