Cool Pork Platter With Zucchini & Wheat Berries Recipe
Ingredients
| Salad oil | 1 1/2 Tablespoon | |
| Pork loin roast | 1 Pound, rolled | |
| 1 1/2 cups regular-strength chicken broth | ||
| Ginger piece | 1 , thinly sliced | |
| 1/2 cup sake or dry white wine | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), mashed | |
| 1/2 cup chopped green onions | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Steamed zucchini | ||
| Cooked wheat berries | ||
| Lettuce leaves, rinsed and crisped | ||
| Lemon | 1 , cut into wedges | |
Directions
To a 5 to 6-quart pan on medium high heat, add oil.
When hot, add pork and brown well, 10 to 15 minutes.
Drain fat from pan and discard.
Add broth, ginger, sake, soy, garlic, and onions.
Cover and simmer gently until a thermometer inserted into the center of the meat registers 155° to 160°, about 40 minutes.
Lift meat from pan and set on a platter; let cool.
If made ahead, cover and chill up to 2 days; use cold or at cool room temperature.
Ladle and discard fat and ginger from pan juices; if made ahead, cover and chill up to 2 days.
Add lemon juice to pan juices and pour into a small bowl; serve at cool room temperature.
Thinly slice meat and overlap on platter.
Mound zucchini and wheat berries beside meat, garnishing with lettuce leaves and lemon wedges.
Season portions to taste with dressing.
When hot, add pork and brown well, 10 to 15 minutes.
Drain fat from pan and discard.
Add broth, ginger, sake, soy, garlic, and onions.
Cover and simmer gently until a thermometer inserted into the center of the meat registers 155° to 160°, about 40 minutes.
Lift meat from pan and set on a platter; let cool.
If made ahead, cover and chill up to 2 days; use cold or at cool room temperature.
Ladle and discard fat and ginger from pan juices; if made ahead, cover and chill up to 2 days.
Add lemon juice to pan juices and pour into a small bowl; serve at cool room temperature.
Thinly slice meat and overlap on platter.
Mound zucchini and wheat berries beside meat, garnishing with lettuce leaves and lemon wedges.
Season portions to taste with dressing.
Chef
