Don’t freak out! It’s me… Kay! *waves*
Trust me; I’ve freaked out enough for the both of us when I woke up this morning and found my blog completely inaccessible. Still not sure what happened, but the culprit seemed to be my theme. No warning, nothing. Just like that. Boom. Not having much luck with wordpress ever since the last update. So for now I’ll have to use a different theme, until I have a more personalized theme up again. It’s all about the recipes anyway, right?
Which brings me to this recipe. I can’t believe I’ve never shared it here. Here’s the deal; sometimes I need something fast and tasty for dinner. You know, the kinda dish you whip up in 20 minutes or so. For those times there’s not just my Honey Thyme Chops, but also these incredibly yummy pork strips.
This is the marinade I’ve been using for BBQ chicken wings/drumettes for quite a few years now. When I ran out of chicken one day—the absolute horror, I know—I figured I’d simply try it on the pork cutlets I still had in my freezer.
My palate liked it. My palate liked it an awful lot. I think it’s even better with pork strips than it is with chicken, really.
6 pork cutlets
3 tbsp apricot jelly
2 tbsp honey
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp ginger
1 garlic clove
1/4 chopped chili pepper
1/2 bell pepper
3 spring onions
My little man has a message for you; stop and smell the flowers. He does! It seems to work, he’s cheerful most of the time.
I’m starting with apricot jelly because, well, that’s what I found in the fridge. Could have been orange or peach jelly as well. I’m so easy going! Drop 3 tbsp in a bowl.
Add 2 tbsp honey, 1 tbsp soy sauce, 1/2 (or 1) tsp sesame oil and 1 tsp grated ginger to the jelly.
Also add a chopped or grated garlic clove and about 1/3 minced chili pepper. Nah, it’s not going to make it hot hot, it’ll add a bit of warmth is all. Live a little!
Add a good pinch of salt and whisk.
Pork cutlets. I always keep some in the freezer. You can do so much with them.
I’ve cut up 6 pork cutlets. You could do this with chicken as well. Throw them in with the marinade and set the bowl aside for 15 minutes or so. Enough time to move on to the next level.
This is completely optional; I just like to add a little extra flavor and crunch to the pork strips as well. I’ve thinly sliced 3 spring onions and about 1/2 a juicy red bell pepper.
Heat 1 tbsp oil. Let the pan get really, really sizzling hot and throw in the pork strips. Sauce and all. Cook over very high heat.
Now the trick is to not stir for a while. Refrain… leave them be. Pork strips are cooked in no time, but we also want the jelly and honey to caramelize and stick to the meat. And we want the sauce to cook down. So many wishes …
After a few minutes—when you see the strips kinda turn white on the bottom—you flip them over. Add the bell pepper and spring onions. Keep a few spring onions behind for garnish.
In no time the meat will start to brown, the sauce will have cooked down and you end up with delightfully sweet and savoury pork strips. Don’t overcook them! Nothing worse than dried out, overcooked sad excuses for pork strips.
Good food doesn’t have to be complicated and fancy. It can be as easy as pork cutlets. Serve with rice and string beans, and you have a fantastic meal!
If you’ll excuse me, I’ll go mourn my old theme now. And all the work I have to do while I could have been sitting in the back yard, sipping coffee and reading sleazy tabloids. Life is tough.
Kay’s Recipe Card
Click here for printable size.