This is an old recipe Jan concocted early this year that never really got published. I suppose I let it sit for too long maybe because there were too many vegetables in it (hehe) or maybe because we used too much store-bought flavoring in it. Doesn’t that just make you feel guilty? In any case, I think it looks too good to skip. So here it is.
Ingredients:
1/2 head cauliflower, sliced
1/2 head broccoli, sliced
1/4 carrots, cubed
1/4 cup ready-made teriyaki sauce
1 cup lean pork, cubed
1 cup pork fat, cubed
2 tbsp. sesame oil
4 cloves garlic, minced
1 bellpepper, cut in four
1/2 tbsp. cornstarch, dissolved in 4 tbsps. water
3 tbsps. cooking oil
1 broth cube
1/2 cup water
Cut of butter
White onion, sliced
Spring onion, sliced
Small cut of ginger, minced
Dried basil leaves
Peppermill
Salt
Procedure:
1. Mix the broccoli, cauliflower, white onions, carrots and bell pepper on a sheet of aluminum foil. Add basil, peppermill, salt and sesame oil. Steam for around 9 minutes or until vegetables are cooked.
2. In another pan, heat oil and sweat the pork fat for 5 minutes, keeping the pan covered but stirring occassionally.
3. In a separate pan, melt butter and saute ginger, garlic and onions. Add the broth cube and lean pork.
4. When the lean pork changes color, add the pork fat and water. Let boil.
5. Add peppermill and teriyaki sauce and simmer for 2 minutes.
6. Gradually mix in the cornstarch and cook for 2 more minutes.
7. Drain the vegetables and put on a plate. Top with sauce and spring onions.
Wife’s Verdict:
I found it interesting that the taste of the teriyaki sauce and ginger dominated the taste buds, but it was really the crunch of the vegetables that won the day for me. Vegetables are at their absolute best when they’re crunchy.
Jan’s Quip: “Vegetables are a state of mind.”
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