Cotoletta di Maiale con Sansho, Pepe & Riso
Sansho Pork Chop, with Red Peppers & Rice
The meat I prepared was a boneless pork chop. I cranked up the heat and started frying the meat in a dry pan, holding it with tongs so that I could brown the outer edges first. I then seared each side of the chop quickly and reduced the heat to a low simmer. Which gave me time to prepare the bell pepper.
I cut a red pepper into thin strips, sprinkled it with salt and a few caraway seeds, and let it cook in its own juices for 5-6 minutes, stirring occasionally. I added a hint of sesame oil and a light drizzle of honey and carried on stirring for a further 2-3 minutes.
Apart from quickly sautéeing a Spring onion, which made for a nice garnish along with a couple of sprigs of thyme- that is almost all the work that was involved- all that was left to do was to EAT!
I served the chop on a bed of rice, with a layer of the caramelized peppers and a light sprinkle of Sansho pepper, a hint of sea salt and the aforementioned thyme. The Sansho has a wonderful kick to it and an intense lemon and lime-type flavor. If you like lemon grass and coriander, you are likely to enjoy this! Just be sure that your taste buds are ready for it!
Sansho Pork Chop, with Red Peppers & Rice
Now I don't know much about martial arts- but I DO know that a karate chop is apt to knock you off your feet... as is this simple dish here! I was told at the Kulinart food fair the other week, that Sansho pepper is traditionally used with fattier food: pork belly, eel, salmon etc, so this evening I decided to do just that.
Not knowing much about Japanese cuisine, of course I did things my way- but I can't have made any too drastic mistakes, as the result was pretty good! I decided to keep things simple, the flavors clear and distinct and the combination of sweet, savory and electrifying, made for a great dinner! By no means Japanese- but by any means exciting, tasty, simple and FUN!
And this is how I made it...
The meat I prepared was a boneless pork chop. I cranked up the heat and started frying the meat in a dry pan, holding it with tongs so that I could brown the outer edges first. I then seared each side of the chop quickly and reduced the heat to a low simmer. Which gave me time to prepare the bell pepper.
I cut a red pepper into thin strips, sprinkled it with salt and a few caraway seeds, and let it cook in its own juices for 5-6 minutes, stirring occasionally. I added a hint of sesame oil and a light drizzle of honey and carried on stirring for a further 2-3 minutes.
Apart from quickly sautéeing a Spring onion, which made for a nice garnish along with a couple of sprigs of thyme- that is almost all the work that was involved- all that was left to do was to EAT!
I served the chop on a bed of rice, with a layer of the caramelized peppers and a light sprinkle of Sansho pepper, a hint of sea salt and the aforementioned thyme. The Sansho has a wonderful kick to it and an intense lemon and lime-type flavor. If you like lemon grass and coriander, you are likely to enjoy this! Just be sure that your taste buds are ready for it!
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