Adventures in Comfort Food by Kerry Altiero

Author:Kerry Altiero
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2014-08-20T16:00:00+00:00

If brining is your thing, brine the chops. We use leftover pickle juice and let them sit an hour or two. You can skip this.

Heat a 9-inch/23 cm pan over medium-high heat. Put the chops fat-side down. Count to 60, then flip onto the flat side. Watch the side of the chops. When the bottom third is gray, flip it and repeat so that the top and bottom thirds are both gray. Remove from the pan and keep covered in a warm place.

In a bowl, place the sesame seeds, cilantro, bean sprouts and scallions. Squeeze the lime over and sprinkle with fish sauce.

Place ½ inch/1.5 cm of oil in a 12-inch/30 cm skillet over medium heat. Heat until it sizzles if you spit in it (only do this at home, folks). Add the sweet potato and sauté until tender and starting to brown. Carefully pour off most of the oil.

Turn up the heat to high. This is now a stir-fry. Add the onion and push everything to one side of the pan. Put in the curry paste and fry for a few seconds, until fragrant but not brown. Put in the coconut milk and corn and stir together with the curry; keep the vegetables on the side. When blended, add the spinach, basil and sweet potato fries. Then stir everything together.

Put on a plate, add the pork chops and put the bean sprout mixture on top.

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