|Recipe from: livingthegourmet|
Image Credit: Catherine
Boneless Pork Strips
“Mixing together different spices is fun. You try to taste the mixture in your mind. Then you finally take a small taste and say, “that’s not bad” and you are happy. The mood you are in usually sets the tone of the spice rub. Yes, this is true, sometimes you feel tropical and other times quite classic, retro or spicy; it depends on the mood. It is a good way to let your feelings come through and then watch the smiles it brings to the table.” Catherine
3 lb. bones pork loin – sliced thin
¾ tbs. cinnamon
¾ tbs. ground cloves
1 tsp. ground cumin
1 tsp. ground curry
¾ tsp. salt
½ tsp. ground black pepper
1 tsp. instant coffee
Combine all of the spices on a small dish.
Place the pork in a bowl; add the rub and work the rub into the meat with your hands.
Place the meat in a zip-lock bag and place in the refrigerator for at least one hour or more.
Heat a large frying pan with the olive oil.
Place a few slices of meat in the heated pan.
Do not overcrowd the pan.
The meat will not get a nice color.
Cooking time will depend on the thickness of the slices.
The juices should run clear and there should be no pink.
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