The universal language
According to the USDA, the United States is the world’s largest exporter of pork and pork-related products. However, when it comes to finding inspiration for their pork-based dishes, many U.S. chefs are importing ideas from international cuisine. Here, Chef Magazine offers a sampling of such globally diverse, pork-centric recipes.
by Evan Noetzel
Mann Packing, Salinas, Calif., www.mannpacking.com; wine pairing by Marlene Rossman Yield: 4-6 servings 2/3 c. soy sauce 1 c. Aji-Mirin sweet cooking wine 2 T. black bean hot sauce 2 T. corn starch 2 leeks, white parts only 3 T. oil 6-8 garlic cloves, coarsely sliced 1 1/2 lbs. boneless pork loin, cut into strips 3 c. baby carrots, cut in half lengthwise 3 c. Mann’s Sugar Snap Peas 2 c. fresh whole basil leaves Method (1) Combine soy sauce, Aji-Mirin and black bean hot sauce. Place pork in bowl; cover with half of sauce mixture. Marinate; refrigerated, for at least 1 hour. Add corn starch to remaining sauce, stirring to dissolve. (2) Cut leeks into 2” chunks. Halve each chunk lengthwise; cut each of those chunks 3 or 4 times lengthwise, to make julienned slivers 1/4” long by 2” wide. Set aside about 1/2 c. of leeks for garnish. (3) Heat oil in large wok or skillet. Add garlic. Using slotted spoon, add pork; stir fry for 2-4 minutes or until pork is cooked through. Remove pork and garlic; set aside. (4) Add carrots to wok; stir fry 1 minute. Add snap peas; stir fry 2 minutes. Add pork, leek, basil and remaining sauce; stir fry until sauce boils and thickens. (5) Garnish with reserved leeks. (Pictured with jasmine rice.) Wine Pairing: With aromas and ﬂavors of jasmine and apricots, A-Mano Moscato 2007 (Italy), will stand up to the soy and black bean sauces.
Visit Chef’s June digital edition at www.chefmagazine-digital.com for more recipes.
MANN’S THAI STYLE STIR FRY WITH SUGAR SNAP PEAS
Rich Products Corp., Buffalo, N.Y., www.richs.com; wine pairing by Marlene Rossman Yield: 1 sandwich 1 Rich’s FTO Italian Peppercorn Sandwich Roll 1-2 T. yellow prepared mustard 1 oz. Swiss cheese, sliced 2 oz. Rich’s Double Rub Pork BBQ 2 oz. baked ham, sliced 1 oz. dill pickles, sliced Olive oil, as needed Method (1) Bake Sandwich Roll, per directions on box. (2) Cut roll in half; spread with mustard. (3) Place Swiss cheese on each half. Layer pork, ham and pickles on bottom half. (4) Brush both outside top and bottom of roll with olive oil; grill in panini press until cheese is melted and sandwich is heated through and crusty. Wine Pairing: Artezin Zinfandel 2007 (California), with spicy blackberry and plum ﬂavors, pairs nicely with pork, cheese, pickles and mustard.
CUBANO PORK SANDWICH
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