Sunday, February 2, 2014

Asian-Inspired Meat

This recipe can be used with whatever meat is laying around.

I wanted to make something tasty for dinner tonight, but lacked a few semi-essential ingredients (like flower- who runs out of flour?). The recipe goes as follows:

1/2 cup low sodium soy sauce
1/2 cup room temperature water
6 cloves garlic, minced.
(optional) small amount of freshly grated ginger (taste to check amount- a little goes a long way)
(further optional) Add a little Sriracha sauce to give it a complex heat (again, a little goes a long way)

I used a pork loin sliced into thin slices (~1 cm thick). You can use similarly thick pieces of chicken or steak.
flour (or, since I have no flour- breadcrumbs)

Mix together the sauce ingredients and put aside for at least a few minutes to allow the aromatics from the garlic to permeate the liquid.

Dredge the sliced meat into the flour. Butter a large pan on medium heat and lay the meat inside for 3 minutes. Turn once. Quickly mop the tops of the meat with the sauce. Wait five minutes, flip, sauce. Remove meat to separate plate to cool.

I know my recipes which use soy sauce always use low sodium soy sauce. There's a reason for this. You can make all the arguments you like about the high salt content in our diets, blah blah blah. And some of those arguments are valid. However, from a culinary stand point, I always prefer to manually add my salt whenever possible, giving me greater control over the food. In addition, low sodium soy sauce in particular tastes better to me- the flavor of the soy sauce is much more pronounced, where regular soy sauce has the flavor covered up by the taste of salt. I have no problem with salt, I don't think it's the great evil others do. I do, however, object to it being used in such concentrations (for little to no reason) that it overwhelms the taste of the food it's being used with.

Serve with rice, buttered egg noodles, spinach, whatever you like.

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