Author Notes
This simple recipe comes to us from chef Colby Garrelts, the James Beard Foundation award-winning chef of Rye and Bluestem in Kansas City. Crisp Bibb lettuce is the perfect vehicle for sweet and sour–marinated pork loin, while a bright garnish of cucumber, red jalapeño, and rice wine vinegar bring a tangy crunch. Note, when marinating the pork loin, make sure you don't let the meat soak for more than one hour, as the acid in the marinade can make the pork loin tougher than is ideal.
—Food52
Ingredients
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1 pound
pork loin, trimmed, and cut into 2-inch strips
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1 cup
balsamic vinegar
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1/3 cup
soy sauce
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1/4 cup
brown sugar
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4
garlic cloves, grated on a microplane
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1 tablespoon
kosher salt
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1 tablespoon
Sriracha
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1 teaspoon
ground mustard
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4
scallions, sliced
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1
small English cucumber, thinly sliced
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1
red jalapeño, thinly sliced
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4 tablespoons
rice wine vinegar
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2
limes, cut into wedges
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2
heads bibb lettuce, washed and dried and separated into whole leaves
Directions
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In a medium bowl, mix the balsamic vinegar, soy sauce, brown sugar, garlic, salt, Sriracha, and ground mustard. Place the pork in a larger bowl and pour the marinade over the pork and mix well. Marinate the pork for 1 hour. While the pork is marinating, in another small bowl combine the cucumber, jalapeño, and the rice wine vinegar.
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Drain the pork from the marinade. Place a non-stick skillet over high heat and add cooking oil. As soon as it starts to simmer, add the pork and cook very quickly over high heat, about 5 minutes.
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Transfer the pork to a serving bowl and serve with the lettuce leaves, lime, and cucumber-jalapeño topping.
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