Asian Ginger Pork over Rice

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Seriously wonderful to live with a genius. How do you get Chinese style Pork pieces while ensuring they are tender on the inside while golden brown on the outside? One way of course is to Wok at high heat. Another way has to do with how they are cut for cooking. Preparing the entire filet is not wise because it cooks unevenly. Preparing as cubes if not done properly is not wise because they can overcook before flavor has a chance to penetrate the meat.

The technique revealed here is to cut your pork into strips that are the size of the cubes you want, but the strips will be cut into cubes at the end. That will allow the Pork to cook more evenly while remaining juicy on the inside and allow them to get nicely golden brown on the outside, and cook at a lower temperature, 300o, so that the flavors have time to penetrate the meat during cooking.

This technique and the steps described below has fantastically delivered full flavored meat through the whole meat while remaining tender and also golden brown on the outside. How can you do the dish better?

Ingredients

  • 16 Oz Pork Filet
  • 1/4 Tsp Ginger
  • 1/4 Tsp Mustard Powder
  • 1 Tsp Garlic Powder
  • 2 Tbsp Soy Sauce
  • 1/2 Tsp Black Pepper
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 8 Oz Rice
  • 1/4 Tsp Black Pepper
  • OPTIONAL: 2 Tsp Turmeric, 1 Tsp Tarragon, 1.5 Tbsp Dried Parsley

Instructions

  1. Defrost the Pork to just under frozen. Cut the Pork into strips as described above. Coat the Pork in Ginger, Mustard Powder, Garlic Powder, Black Pepper and Soy Sauce and let soak for 15 minutes.
  2. Fry the Pork strips in Olive Oil and Butter at 300o for 2 minute intervals turning on each of the 4 sides to get them golden brown. Approximately 8 minutes.
  3. Pour in the rest of the Soy Sauce, Spices and Resting Juices from the marination bowl and cover allowing Pork to complete cooking. Approximately 2 minutes or as desired.
  4. Cube Pork onto Rice. (OPTIONAL: Treat Rice with Turmeric, Tarragon, Black Pepper, Dried Parsley). Pour 1/2 of pan juices onto rice. Heat up rice in microwave if necessary until billowing steam and fluff until acceptably dry and added spices are cooked. Pour rest of pan juices onto Pork.

Pork should be flavored throughout, tender and delicious, and rice full of flavor also.



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