Text 5194, 57 rader
Skriven 2006-09-05 00:21:44 av DAVE SACERDOTE (1:123/140)
Ärende: Teriyaki Pork
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So I'm in Stop and Shop this morning, and the place is all screwed up 
because they're biggering. Maryanne wanted sausage for breakfast, but
they were out of the Countryfine brand which is really cheap and really
good (I think it's their house brand.)  I went wandering down the meat
aisle and found some packages of pork marked half price.

Interesting packages.  They were labeled "pork neck bones" at $1.29 a
pound. But what was actually inside was the tips trimmed from spare ribs.
Big, triangular curtains of meat, some of which had the cartiledge ends
of the ribs along the bottom side.  And since they were half price, 
they only actually cost 65c a pound. Woo hoo!

We spent the day at the Future House, cleaning out the attic so we can
start moving some of our stuff over there in anticipation of the actual
moving day.  When we got home, I made this stuff.  It took about 2 hours
of simmering.  By the time it was ready, the whole house smelled like
teriyaki and we were going mad with anticipation.

= = 

Teriyaki Pork

2 tbsp oil
2 medium onions, chopped
1 red bell pepper, chopped
4 cloves of garlic, chopped
1 tbsp dry ginger
2 lb pork (country ribs are OK, I used rib trimmings)
3/4 cup commercial teriyaki sauce or marinade
1 cup water

Trim some fat from the pork and put it in a warm Dutch oven;
render out some of the fat.  Add oil if necessary.  Heat fats,
add onions, pepper, and garlic and simmer over low heat until
onions are transparent.  Add ginger, stir until everything is
coated.

Put pork in pan and brown well on all sides.  Mix teriyaki sauce
and water and pour into hot pan. Bring to a simmer and hold it
there, over low/moderate heat and cover.  Braise pork for about
2 hours or until very tender; do not raise the heat over low or
the sugars in the teriyaki sauce will burn.

When pork is done, remove it to a platter.  The sauce will have
thickened, so spoon some over the meat and drizzle it over. Serve
with rice and, uh, something green.

Dave Sacerdote, posted to NCE on 5 Sept 2006.

= = 



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