Maiale Speziato con Sansho e Spinaci allo Zenzero
Savory Pork with Sansho Pepper and Ginger Spinach
that it is pork that you can see there- it is indeed rather
tan-looking- wouldn't you say? And just as you need to prepare your skin
before you lie in the sun, the right marinade for your meat will give
it not just a wonderful taste, but also an gorgeous glaze of honey and
spice- and it sure does look good, doesn't it?
This may not be authentic- but it authentically me! Some
sweetness, some tanginess, some heat and some eye-candy to boot! It
looks pretty delicious and it tastes as good as it looks- so let's get
busy and make ourselves this yummy Asian-styled supper! Chop-chop!
marinade was a blend of soy sauce, fish sauce (nam pla), a little lime
juice, some 5-spice powder, a squeeze of honey, a little sesame oil and
a little ketchup! Yes of all things! It will give the meat a great
color as well a sweet and tangy flavor... perfect!
meat should marinate for at least an hour- in this case is was a simple
filet of pork, but the marinade did make something special out of it!
The spinach was simply sautéed with some very finely chopped
ginger, for 2-3 minutes and then deglazed with a good squeeze of orange
juice. I seasoned with salt and pepper- no soy sauce in this case as we
want to keep the colors nice and fresh... 5 minutes in all is more than
adequate time for such delicate young leaves.
The rice was simply a mix of Jasmin and wild rice and it was simply steamed whist I prepared these other things!
The pork went into a very hot frying pan for 2-3 minutes from each
side and in that time it becomes a wonderful red- yummy and delicious!
Feel free to add a little sesame oil whilst you are sautéeing it- this
is good flavor and helps it to brown more swiftly. Already wonderful as
it was, I added a good pinch of sansho pepper to the pork before serving- which brings EVERYTHING to life! Serve with a little soy sauce in case people
need to season and enjoy!