So, yes: I repurposed pork.
Ironically enough, there were about double the ingredients creating the leftovers as there was in the first recipe.
I won't say I have any idea what I was up to, but how bad can one fuck up? You just used tried and true ingredients that I use with almost every frickin' thing I ever make and
The only thing I probably should have done is a quarter teaspoon of red pepper flakes. That probably would have made the dish.
Onion - 1/2, thinnly sliced.
Garlic - 2 cloves minced
Olive Oil - 1t
Butter - 1T
Chicken Bullion - 1t
Tomato Sauce - 4oz
White wine - 1 cup
Soften onion and garlic in the butter and oil
Add wine, bullion and tomato sauce - bring to a boil for 10 minutes to reduce the sauce.
Add 6-8 oz of pork cut into 1" cubes.
While my sauce wasn't thick - it did coat the pork immediately, leaving no real extra liquid. I added some water, but you can probably add additional wine to thin the sauce.
Cover pan and heat the pork through - maybe 5 minutes.
Pour concoction over wild rice.
Yes, I used Uncle Ben's microwavable rice. Sue me. It was a Friday night dinner.
The dish was all well and good. Very serviceable but it lacked something. Maybe more salt (or any, as I added none). But I'm thinking some red pepper flakes would have spiced things up - literally and figuratively.
Clearly not an everyday meal. It was fine to do something other than just reheating slices of pork loin. So it was like we weren't eating the same meal..........because we weren't.
Song by: Snow Patrol
I am always of the 'More red pepper flakes' mind.
We use the Uncle Ben's microwavable rice too. Judge me - I don't care. Its just as good as regular rice, but in just 90 seconds. I call it 'better living through technology'.
That was a rather fancy pork re-purposing, what with all the wine and bullion cubes and what not! You did good. :-)
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