This dish is delicious and simple! I just picked up pork that was on sale and mixed in a vegetable and a carb that I had at home. All three main ingredients can easily be interchanged. I just so happened to have Brussel sprouts and quinoa but this can also be done with broccoli, wild rice, chicken and your favourite spices. This recipe is also nice because you can prepare the meat and relax while it marinates for an hour. May I also suggest that you don't add salt to this dish because the marinade has plenty!
Ingredients
3 pork chops, remove fat and slice
2 tbsp (30mL) ponzu sauce
1/2 tbsp (7mL) fish sauce
2 tbsp (30mL) sesame oil
2 tbsp (30mL) rice vinegar
1 1/2 cup (360mL) quinoa
1 1/2 cup (360mL) no added salt vegetable broth
1 1/2 cup (360mL) water
black pepper
1 bay leaf
3 cups (720mL) frozen Brussel sprouts, thawed and sliced in half
black pepper to taste
pinch of cayenne
1 tbsp margarine, optional
Method
1. In a medium bowl, mix the pork, ponzu, fish sauce, sesame oil and rice vinegar. Let marinate for 1 hour in the refrigerator.
2. Just before the pork is done marinating, measure your quinoa, vegetable broth and water in a medium pot. Add the black pepper and bay leaf, and bring to a boil. Once boiling, cover and bring down to low heat. Cook for about 20 minutes or until the liquid is all gone.
3. In a large pan or wok, cook the pork with the marinating juice on medium high heat for about 10-12 minutes or until pork is cooked. Reserve in a bowl, covered to keep warm.
4. In the same pan or wok, cook the Brussel sprouts with black pepper and a pinch of cayenne on medium heat for about 7-8 minutes.
5. The quinoa should be ready by now. Remove the bay leaf and mix in the margarine for extra fluffiness.
6. Mix everything together in the pan or wok. Serve and enjoy!
Serves 3.
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