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| See the pink? |
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| Full to the brim! |
Years ago, when my family first discovered the tattered remains of the original BBQ Bible (aka: the "Dead Sea BBQ Scrolls") there was a recipe known as Rocky Mountain Pork. It doesn't sound like anything special really, but the product was so scrumptious and awe inspiring - that for years, we had been searching for a recipe that could compare. A simple combination of some basic household ingredients, some pork loins, turning a marinade into a sauce afterwards... Simply put, Rocky Mountain Pork was a pretty basic recipe that has a quality of greatness to it. So here it is - guaranteed to please even the most picky of eaters, or to tempt the most ardent of vegetarians.
ASIAN - Rocky Mountain Pork
- Soya Sauce (light)
- Oyster sauce
- Fish sauce (not too much)
- Mustard (preferably spicy)
- Garlic, minced
- Ginger, fresh
- Coriander, freshly chopped
- Salt and Pepper
- Green onions
- Chili Peppers
- Olive oil
- Worchestire sauce
- Juice of 1-2 limes
- optional: brown sugar
Prepare the pork loins by cutting off the "silver" membrane. (Hmmmm - I thought I had a post about this already but I can see I don't, sorry! More pictures next time!) You will invariably lose of bit of the meat, but that's ok. Then marinate them for 2-3 hours in the fridge or until they reach room temperature on the counter. (Either way - always cook your meat at room temperature, keeps it nice an tender!) Cook the meat on LOW direct heat, or MED indirect heat if it is is getting too black. MOST IMPORTANTLY: Pork should be timed. Always. For most pork loins on low heat, they only need about 20 minutes - NO MORE. I like to rotate them every 5 minutes for even cooking. Let the meat rest for another 5-10 minutes after and it will keep cooking. You want it to be a little pink inside, but not glassy. Pork, like beef, is best when a little undercooked.
SAUCE: Take the remaining sauce and put it in a sauce pan - bring to a boil and simmer for at least 5 minutes. You can use corn starch to thicken if you want, but I like it thin and runny. Best served with rice!
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Labels: Indirect Heat, Pork
