Sunday, July 5, 2020

Grilled Filipino Style Pork Loin w/ Shishito Peppers and Onions

Summer is grilling time at its best and there's nothing like the smell of charcoal, hickory, mesquite, applewood, alderwood or cherry smoking, for low maintenance meals and a break from the kitchen.  This recipe is made simple and easy for serving by using a  marinade to flavor and tenderize the featured item, which is a pork loin, cut in a booklet fashion.   I demonstrate my technique in another one of my posts See and Slay: Easter Elegance, Pork Loin Pinwheel, How to Make a Pork Booklet.  This method cuts the cooking time of your pork loin by virtually 75%. allowing more surface area for caramelization, plus more even cooking.  Ideally, this method also allows for shaving of the loin, making thin slices, perfect for piling high on warmed buns or soft tortillas.  Get more out of your cooking experience and free up some time to be a part of your gatherings and execute an amazing meal all in a few smooth moves!

1 portion of a pork loin, about 2 lbs., cut into booklet
1/4 c. apple cider vinegar
2 tbs. Less sodium soy sauce
2 tbs. fish sauce
2 tbs. extra virgin olive oil
4 cloves garlic, pressed or finely minced
1 tbs. pure cane sugar or Agave Nectar
pinch of red pepper flakes
1 lime and zest
1/4 c. fresh herbs, like parsley, thyme, oregano and basil, rough chopped
SPST ( Salt and Pepper to Suit Taste)
Place all ingredients in a resealable bag and shake.
Add pork loin and marinate for 1 to 24 hours.
Sear on hot grill and continue to cook on indirect heat.
Cook until internal temperature reaches 145*F., about 8 minutes, give or take, depending on charcoal or grill temperature.
Let protein rest for several minutes and thinly slice on a bias. Toss with pan juices after resting and drizzle with additional olive and lime juice if desired.
For Peppers and Onions:
1 lb. Shishito Peppers
2 medium onions, sliced
Toss the peppers and onions with olive oil and SPST.
Place in grill pan on grill and cook alongside loin.   


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