Wherein Mr Ullman goes a round with a pork chop and makes a sweet concoction
I should note that I have a serious weakness for anything pickled and in a jar. Cocktail onions are my friends. Give me a folk and some marinated artichoke hearts and I will be on your side in any argument even if you are out of sour cream. This recipe calls for baby corn-- the tasty ones preserved in vinegar.
To my surprise there is no word for pounding meat. There should be and I would have thought that the French would have come up with one by now. However, a search for “pounding meat thin” returns a lot of cooking sites (used safe search of course) that say “pound the pork (or chicken) thin” rather then “Aword, which means pounding the meat to make it thin.”
So with that in mind you start your prep by taking a boneless pork chop and pound it as thin as possible. I just wrapped it in wax paper, put it between my cutting boards and wail on the pork. You can use a tenderising hammer if you want to but I didn't want the texture a tenderising hammer gives the meat. You need to get the pork thin enough to be able to roll it up.
You will need the following:
About a quarter of a sweet onion
About a quarter of an apple
A couple of ounces of pecans
An ounce or so of celery root.
A clove of elephant garlic
A whole tomatillo
A small bit of all spice.
Three or four tasty baby carrots and small bit of the fluid.
Apple cider vinegar.
Take the onion and celery root and chop them up. Put the onion, celery root and the pecans into a blender and hit the grind button. Once that is done take the apple and chop it up into small pieces. I tend to slice it lengthwise and then work it crosswise. You are aiming for apple chunks about the size of a round button on your cell phone although not as thin. Slice the elephant garlic into strips. Chop up the tomatillo.
Place all of this into a bowl, add about a ½ teaspoon of the liquid from the baby corn bottle, some all spice and toss.
Chop up the baby corn but don't add it to the mixture.
Lay out the pork on your cutting board, add the mixture across the entire spread, splash on a shake of soy sauce and roll it up. Put this into a Pyrex baking dish covered with olive oil and a splash of apple cider vinegar. Put half of the chopped baby corn on top of the pork, cover the dish with aluminium foil and bake for 15 minutes at 350 degrees. When the buzzer goes off turn it, add the rest of the baby corn and cook for 15 more minutes. Serve with your favourite green.
To my surprise there is no word for pounding meat. There should be and I would have thought that the French would have come up with one by now. However, a search for “pounding meat thin” returns a lot of cooking sites (used safe search of course) that say “pound the pork (or chicken) thin” rather then “Aword, which means pounding the meat to make it thin.”
So with that in mind you start your prep by taking a boneless pork chop and pound it as thin as possible. I just wrapped it in wax paper, put it between my cutting boards and wail on the pork. You can use a tenderising hammer if you want to but I didn't want the texture a tenderising hammer gives the meat. You need to get the pork thin enough to be able to roll it up.
You will need the following:
About a quarter of a sweet onion
About a quarter of an apple
A couple of ounces of pecans
An ounce or so of celery root.
A clove of elephant garlic
A whole tomatillo
A small bit of all spice.
Three or four tasty baby carrots and small bit of the fluid.
Apple cider vinegar.
Take the onion and celery root and chop them up. Put the onion, celery root and the pecans into a blender and hit the grind button. Once that is done take the apple and chop it up into small pieces. I tend to slice it lengthwise and then work it crosswise. You are aiming for apple chunks about the size of a round button on your cell phone although not as thin. Slice the elephant garlic into strips. Chop up the tomatillo.
Place all of this into a bowl, add about a ½ teaspoon of the liquid from the baby corn bottle, some all spice and toss.
Chop up the baby corn but don't add it to the mixture.
Lay out the pork on your cutting board, add the mixture across the entire spread, splash on a shake of soy sauce and roll it up. Put this into a Pyrex baking dish covered with olive oil and a splash of apple cider vinegar. Put half of the chopped baby corn on top of the pork, cover the dish with aluminium foil and bake for 15 minutes at 350 degrees. When the buzzer goes off turn it, add the rest of the baby corn and cook for 15 more minutes. Serve with your favourite green.
I'm gonna try this !
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