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Pork Loin Cutlets with Naked Egg Rolls

Cooking any type of cutlet is a simple process in the skillet; add a little oil, season the meat and sear on both sides until slightly firm to the touch.  I seasoned these pork loin cutlets with salt, pepper, a dash of soy sauce and mirin (a sweet white wine vinegar).  You have to be very watchful with a sweet marinate as it burns quickly.

I put four cutlets in the skillet as not to crowd the pan and get too much juice rendering and boil the meat.  You want it to brown nicely on both sides. Again, be attentive.  It only takes a few minutes to get done on high to medium high.  When the meat is nearly done be ready to deglaze with a splash of water and a lid to contain the steam.  Let the meat rest a short time to finish cooking under the lid until it feels like the middle of your out stretched palm, not squishy like the heel of your hand.  Remove the meat to finish resting aside on the counter.  That splash of water really brings the browning off the skillet and gives you a rich bit of brown broth.  I added another splash to get it all.  A little salt and pepper and another dash of soy sauce made about a third cup of sauce to cook the naked egg rolls in.

So what’s a naked egg roll?  It’s all the yummy goodness of the inside of an egg roll without the wrapper.  Here’s what you do:

  • In one big bowl, grate one half a head of cabbage.
  • Grate two medium carrots.
  • Finely dice an onion.
  • Finely dice some celery, leaves and all.  Use at least one rib; two if they are small.
  • Laugh a bit because the above sounds like something Dr. Seus would say.
  • Cook down the prepared vegetables in that third cup of juice and cover with the lid, adding a bit of water every now and then.  You want it to just scorch between water additions and bring out the sweetness of the aromatic veggies.
  • When the vegetables are quite tender and nicely caramelized around the edges lower the heat, beat one egg in a small bowl and pour it over the veggies.
  • Stir everything until the egg is set then add a few good dashes of soy sauce, some pepper, powdered ginger, and powdered garlic to taste (about half a teaspoon each).
  • Put the lid on and let it sit a while with the flame off then fluff it up here and there to distribute the seasoning.
  • Go back to the cutlets and pour the juice that will have collected on the plate into the veggies and stir that good flavor back in the skillet.
  • Plate up and enjoy a healthy, lean, low carb. delicious meal.

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Bonus:  If you don’t use all the cabbage mixture in the bowl you can add

  • about three tablespoons apple cider vinegar,
  • two tablespoons sugar
  • a teaspoon of poppy seed
  • a half teaspoon of salt
  • a healthy dollop of mayonnaise; about a quarter cup.

Stir all that together and let the ingredients marry in the fridge for a great side of coleslaw at your next meal.

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