Wednesday, May 07, 2008
Roast pork, with fruit relish
Me? I've been roasting a lot of pork lately.
Trying to really understand how to do it well -- and make a memorable dish of it. Can't say I've got there yet, but hey its fun to try.
-- this loin was marinated in red wine vinegar, pineapple juice, over night, then stuffed with fresh pineapple and roasted. The meat was subtly flavored, I wonder if I could make that stronger.
Since not even I can eat a whole loin of roast pork at a sitting, I've been having this in sliced helpings over a few days.
When I warm it, I add a little sesame oil, and that really gives it fine, nutty overlay.
The relish is diced pineapple and mango with red chilli pieces -- some thing I've done with black bean beef earlier, on the blog.
Would you like try some? Seriously, if you are into food, and like the kind of stuff I cook (meats predominate right now) -- I'd like to hear from you -- if you can offer thoughtful comments on what you taste.
Really.
Leave a note on the blog or let me know on facebook, and I'll get back to you.
Labels:
Chili,
Cooking: Meat,
Food: Fruit,
mango,
Pineapple,
Pork,
Relish,
Wine
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2 comments:
Let me get this straight... you're offering free food? of the delectable type you blog about? (oh temptation.....) :)
yes basically. :)
but the food will be experimental!
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