pork essentials: sliced pork over seasoned rice

How To Make pork essentials: sliced pork over seasoned rice

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  1

  PREP/PREPARE
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  Brining: When I bake or pan fry pork, I usually like to brine the pork first. In this recipe, I dissolved two tablespoons of kosher salt and 1 tablespoon of coconut sugar into a quart of water. Then I threw in the pork, and let it soak in the fridge for about 2 or 3 hours. It will help the pork retain its moisture during the high-heat baking. ----------------------------------------------------------------------------------------------- The dry rub that you use is totally up to you; however, if you are looking for a good idea, here is the one that I used: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/rub-essentials-summertime-zesty-dry-pork-rub.html ----------------------------------------------------------------------------------------------- Grate the onions on the large holes of a box grater, and then blot up some of the extra liquid with a paper towel, before adding to the rice. ----------------------------------------------------------------------------------------------- The reason that I like using tamari, or liquid aminos is that it they are essentially gluten-free versions of soy sauce. ----------------------------------------------------------------------------------------------- If you do not have any honey/balsamic glaze, you can make your own by adding a bit of honey to some good balsamic vinegar, and then reducing it by half in a lightly simmering pan. -----------------------------------------------------------------------------------------------
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  3

  Gather your Ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Remove the pork from the fridge, and coat both sides with the dry rub.
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  Lay on a parchment lined baking sheet, and allow to rest for 15 minutes.
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  Place into the preheated oven until the internal temperature of the pork reaches 160f (70c), about 25 - 30 minutes
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  Remove from the oven and allow to rest for 5 minutes, before slicing.
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  Prepare the rice while the pork is baking, by adding the rice, onions and butter to a small saucepan over medium heat, and cook until the rice begins to turn translucent, and the onions soften (but do not brown), about 3 – 5 minutes.
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  Reduce the heat to low, and add the tamari, or liquid aminos, and the boiling water.
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  Cover and allow to cook until the rice is cooked, about 14 – 16 minutes.
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  Chef’s Note: I prefer my rice al dente.
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  PLATE/PRESENT
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  Place the rice on a plate, thickly slice the pork, place on top, and garnish with the balsamic/honey glaze. Enjoy.
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  15

  Keep the faith, and keep cooking.
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