The two pork chops were sitting on the counter half defrosted from the freezer. I was bouncing ideas of what to do with tomorrow’s dinner because the the idea of putting down another sort of salad (for the past few days we went from cumin vinaigrette, miso-soy sauce, to simple olive oil and vinegar) just had me feel like I’m becoming Bugs’ Bunny. In the fridge sat some green onions and a few bell peppers; I love bell peppers and it goes perfect- with shredded pork.
The big helpful tip for this dish, is to slice and shred the pork when it is half defrosted; if you bought it the day of, pop it in the fridge for about 30-40 minutes so the meat becomes firm. For visual purpose (unlike my picture above), remove the stem from the bell pepper and slice it in from the stem to 1/4 thick rings. I love colours, so mix the colours of the bell peppers if it is in season: green, red, and yellow. Also, in the norm of Chinese cooking, all meat that doesn’t contain a lot of fat is fried in oil beforehand to give tenderness. Here, instead of frying I blanched it in a small amount of boiling water quickly, removing it before it fully cooks and toughens up. It came out perfect and delicious. —FrancesRen
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