Hello. Hello. Hellooooooooo.
I’m not surprised there’s a little echo out there. It’s been a while since Whitney and I have posted anything but between senior year, graduation, finding jobs, getting hacked (probably one of our followers who gained too much weight from peanut butter cup brownies), and taking care of the fattest kitty in existence, we just haven’t had enough time to nosh and tell. Well…we’ve been noshing quite a bit. But the telling has been limited.
Apologies for the site looking as it does. We’re still working out some kinks, but soon things will be looking good as new.
I’m starting our new blogging days with an old favorite, hoisin pork. I first had this at Whitney’s house (Hi Diane!). Unfortunately I don’t have Diane’s recipe, so I had to make up my own. We’ll see how it goes. Currently the pork is marinating in the fridge. We’ll see how long it stays there because I’m getting ansy to start things up.
Here’s the rundown:
2 lbs. Pork Loin without the bone
4 tbs. Soy Sauce
5 heaping tbs. Hoisin Sauce
2 cloves Minced Garlic
2 tbs. Chicken Stock
1 tbs. Rice Wine Vinegar
1 tbs. Honey
Combine everything in a bowl (aside from the pork) and mix well. Cut your pork in half, it’ll cook quicker this way. Then put it in a plastic bag with half of the hoisin mixture. Put the marinating pork in the fridge for 30 minutes. In the meantime, preheat the oven and put the remaining hoisin sauce in a sauce pot on medium on the stove. Bring to a boil so it thickens to about half. It should be sort of syrupy at this point. Then turn the stove off and put aside.
Put a large pan on high heat with some canola oil. Place the pork in the pan so that it sears, turning as it browns. Remember, this step isn’t to actually cook the pork, it’s about caramalizing the edges and ensuring that all the juices stay inside while it cooks. (It looks pretty too). This should take about two minutes per side. Once the meet is seared, put it in an oven safe pan, smother it with the hoisin sauce and throw in the oven for about 45 minutes or until the internal temperature reaches 150 degrees.
This would be a good time to make some rice or mashed potatoes. I think we’ll go with some rice tonight. Cook the rice in the same pot you boiled the hoisin sauce. It’ll add flavor. And it’s one less dish!