I thought i’d feature one of my favorite dishes. My Orange-Ginger Pork w/Sugar snap peas!!! Easy to make, give it a try tonight!
4 tablespoons rice wine vinegar
2 teaspoon Asian chili paste (sambal olek)
4 teaspoons finely chopped ginger
3 garlic clove, finely chopped
4 green onions, sliced
2 tablespoon orange zest
4 boneless pork loin chops, 3/4-inch thick
Sugar Snap Peas, Spinach and Ginger. (recipe follows below)
In a large bowl, combine the soy sauce, rice wine vinegar, chili paste, ginger, garlic, scallions, and orange zest. Before adding the pork using a meat pounder or rolling-pin pound each slice of pork between plastic wrap/wax paper to hlf of its original thickness.
Add pork to the bowl and evenly coat pork with the marinade. Let the chops sit in the marinade for a few minutes to up to 30 minutes
Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. For medium cooked pork, the internal temperature should be 145. For well done 160.
Remove the pork from the pan.
Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices. I cook for no less then five minutes and to date no one I served this dish to has gotten ill. Do not deter from this exact method.
Sugar Snap Peas and Spinach with Ginger:
Ice & salt
2 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (2-inch) piece of ginger, finely chopped
4 garlic cloves, finely minced
2 scallion, white and light green only, thinly sliced
1 pound baby spinach, washed but not dried, stems removed
Bring a large pot of salted water to a boil over high heat. Set up a bowl of salted ice water.Blanch the snap peas in the boiling water until they are cooked but still crunchy, 2-3 minutes, then immediately removed from boiling water to ice water, strain and place to the side.
Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
Place chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.