Monday, September 22, 2014

Tomatoes and pork Asian Italian fusion

Jason has done it again! Another creative success!

This time, pork shoulder steaks and homegrown tomatoes along with garlic, some spices and home-made Thai dipping sauce have been turned into a fantastic fusion dish made to please the heat-loving as well as the mild-tongued in the family.

Serves 6


4 Pork shoulder steaks
3 lbs tomatoes
Italian seasoning mix or similar mix of spices ( basil, oregano, marjoram, etc)
Balsamic vinegar
Olive oil for cooking pork
Minced Garlic
Thai dipping sauce (home-canned or your favorite other) (5 star heat)

Brown rice to serve over


Cook rice.

Slice tomatoes about 1/4 to 1/2 inch thick
Preheat oven to 400' F
Splash balsamic vinegar over tomatoes and then sprinkle Italian seasoning generously across tomatoes.
Bake tomatoes in one until soft through and beginning to caramelize.

Defrost and debone shoulder steaks.
Slice into strips about 1 inch thick
Heat oil in a wide frying pan with about 2 tbsp of the garlic
When garlic is just beginning to be fragrant, add pork strips and brown on all sides.
Generously sprinkle Italian seasonings over pork strips. 
Stir in about 1/4 tsp salt to bring out flavors. 
Add several gluts of balsamic vinegar to pan and about 1/4 cup of minced garlic in a pile to center of pan, cover and allow to steam for 5-10 minutes.
When fully steamed, removed pork strips to a plate and cover.

Reduce remaining pork sauce in pan and add in about 1/2 cup of Thai dipping sauce.

On a plate, make a bed of rice, lay 6-8 strips of pork on top, spoon sauce over top as desired, place 3-4 tomato slices on the side and serve!