{"id":120,"date":"2011-10-06T18:48:34","date_gmt":"2011-10-06T17:48:34","guid":{"rendered":"http:\/\/ginnyang.com\/?p=120"},"modified":"2012-07-30T14:43:16","modified_gmt":"2012-07-30T13:43:16","slug":"marinated-pork-loin-with-lemon-greens-and-soft-polenta","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=120","title":{"rendered":"Marinated Pork Loin with Lemon Greens and Soft Polenta"},"content":{"rendered":"

To paraphrase Homer Simpson: “The Pig is a wonderful, magical animal.\u00a0”\u00a0 Rarely have truer words been said.\u00a0 There isn’t a single bit of meat on a pig that I wouldn’t eat.\u00a0 Yes that includes, snout, trotters and intestines!\u00a0 It truly is a magical creature.\u00a0 Bacon makes everything taste better – it’s my “go-to” ingredient, if you’re making something and it’s not working out, just add Bacon.\u00a0 There is only one type of Bacon that I don’t like and that’s Beef Bacon.\u00a0 Served in hotels all over Malaysia (and I suspect most other Islamic countries) it has got to be the worst excuse for Bacon that I will ever have the misfortune to eat.\u00a0 It’s like Beef Jerky only without the possibility of chewing it or it having any taste.\u00a0 It’s closely followed by chicken sausages, why not do beef sausages?\u00a0 At least they are tasty!\u00a0 So don’t go to Malaysia expecting a quality fry up, but then again… who goes to a place like Malaysia looking for a fry up?\u00a0 If you want some great tasting pork out there then you need to have some Sau Nyuk – Chinese roast pork belly.\u00a0 I will never get bored of eating Sau Nyuk, whoever came up with the idea of cooking a salted pork belly until the skin and fat goes super crispy deserves a medal, genius.<\/p>\n

The recipe I’m doing here isn’t just about the Pork though, in fact the marinade is just as important – if not more so.\u00a0 It really gives the meat some flavour and goes well with the Polenta.\u00a0 The Lemon Greens really round out this recipe and give it a great balanced flavour profile.\u00a0 Once again this is adapted from “How to cook like a Top Chef”.<\/p>\n

\"\"<\/a><\/p>\n

Ingredients (serves 4):<\/strong><\/p>\n

4 Pork Loins<\/p>\n

1 Shallot<\/p>\n

2 cloves of Garlic<\/p>\n

10 sprigs of Thyme<\/p>\n

2 sprigs of Rosemary<\/p>\n

2 tsp of Sea Salt<\/p>\n

1 tbsp ground Pepper<\/p>\n

1 teaspoon Paprika<\/p>\n

1 teaspoon ground Cumin<\/p>\n

125ml Olive Oil + extra for rubbing<\/p>\n

 <\/p>\n

Greens:<\/strong><\/p>\n

1 Head of Cabbage (Spring Greens or Cabbage)<\/p>\n

1 Red Onion<\/p>\n

1 tbsp unsalted Butter<\/p>\n

Zest of 1 Lemon<\/p>\n

 <\/p>\n

Polenta:<\/strong><\/p>\n

See Recipe for Soft Polenta<\/a><\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Marinate the Pork Loins in the olive oil, herbs, spices, crushed garlic and diced shallots.\u00a0 Mix well, ensuring both sides of the pork are covered in the marinade.\u00a0 Wrap each one in cling film and then store in the fridge for between 4-12 hours.<\/p>\n

2.\u00a0 Set a grill pan or traditional grill to a medium-high heat.<\/p>\n

3.\u00a0 Unwrap the Loins and clean off the marinade, patting them dry.\u00a0 Rub each one with olive oil and sear until golden.<\/p>\n

4.\u00a0 Reduce the heat and allow the meat to cook through.\u00a0 You can throw on the bits of the marinade to cook at this point, use it to garnish the Pork.\u00a0 Rest the meat for 5mins before serving.<\/p>\n

 <\/p>\n

Greens:<\/strong><\/p>\n

1.\u00a0 Set a saute pan to a medium heat and melt the butter.\u00a0 Then add the diced red onion and saute until golden.<\/p>\n

2.\u00a0 Add the Greens and Lemon zest and saute until the Greens start to wilt.<\/p>\n

3.\u00a0 Remove from the heat and serve with the Pork.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

Don’t over cook the Greens, they will lose their flavour and smell awful!<\/p>\n","protected":false},"excerpt":{"rendered":"

To paraphrase Homer Simpson: “The Pig is a wonderful, magical animal.\u00a0”\u00a0 Rarely have truer words been said.\u00a0 There isn’t a single bit of meat on a pig that I wouldn’t eat.\u00a0 Yes that includes, snout, trotters and intestines!\u00a0 It truly is a magical creature.\u00a0 Bacon makes everything taste better – it’s my “go-to” ingredient, if you’re making something and it’s not working out, just add Bacon.\u00a0 There is only one type of Bacon that I[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":136,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,37,5,19],"tags":[24,11],"class_list":["post-120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-main","category-recipes","category-west","tag-polenta","tag-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0292.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-1W","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120"}],"version-history":[{"count":19,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":669,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/120\/revisions\/669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/136"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}