2 Tbsp soy sauce
2 medium garlic cloves, minced
1 Tbsp finely grated fresh ginger
1 Tbsp olive oil
2 tsp honey
1/2 Tbsp freshly ground pepper
3 pork loin chops
1 Tbsp cilantro leaves
In a bowl, whisk together the soy sauce, garlic, ginger, oil, honey and pepper. Add marinade and the pork in a zip top bag. Marinate for at least 2 hours. Bring to room temperature before grilling.
Preheat grill. Grill until the internal temperature reaches 140 degrees basting with the marinade every 10 minutes. Remove from the heat and cover with foil for about 10 minutes to raise the internal temperature to 160 degrees. Garnish with the cilantro and serve.
Five Flavor Bundles
1/4 lb bok choy, thinly sliced
1/8 lb green beans, frenched (or thinly sliced)
2 scallions, thinly sliced
1 carrots, shredded
1/4 red pepper, thinly sliced
1 tsp sesame oil
cooking spray
1 1/2 Tbsp soy sauce
1 tsp grated fresh gingerroot
1 tsp rice wine vinegar
6 egg roll wrappers
In a large skillet coated with cooking spray,cook the vegetables in the sesame oil, over high heat for 2 minutes. Stir in soy sauce, gingerroot and vinegar; cook 3 minutes. Preheat the oven to 450F. Evenly divide vegetables among wrappers. Bring corners together, twist and secure. Place on baking sheet; spray with cooking spray. Bake 10 minutes until golden.
To french cut the bean I used a "french style bean cutter". Yes I am a gadget freek. it is available on Amazon.com.
Carrot Ginger Dressing
2 Tbsp minced shallot
2 Tbsp finely shredded carrot
1 tablespoons fresh lemon juice
1 tablespoons mirin (rice wine)
1 tablespoons rice vinegar
1/2 tablespoon soy sauce
1 teaspoons grated peeled fresh ginger
1/2 teaspoon Asian sesame oil
Puree all ingredients in a small food processor or blender until well combined. A tablespoon of dressing has zero weight watcher points !
All was paired with a 2008 Old Train Syrah -Santa Rosa, CA available from Vinesse Wine Club (http://www.vinesse.com/) and yes they ship to Massachusetts.
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