Not exact matches
I cooked the
pork chops intact, removed them from the heat and then
sliced them
very thinly.
On several of my trips across Russia on the Golden Eagle train, the dining car chefs cooked a special Ukrainian meal that began with an appetizer of salo, thin
slices of cured raw
pork fat garnished with fresh,
very hot, red or green peppers and accompanied by shots of fiery Pertsovka, pepper - spiked vodka that tastes like high - octane serrano juice.
3/4 cup vegetable oil 1 pound boneless
pork loin, cut crosswise into
very thin
slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly
sliced 10 medium mushrooms,
sliced Salt and freshly ground black pepper 3 cups bean sprouts
ground turkey, chicken, or
pork (I did a combination of ground chicken and
pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot,
very finely diced 1/2 green apple, finely diced 2 green onions, thinly
sliced
Both regions agree that
pork is the preferred meat, but in the west they serve
sliced smoked
pork shoulders, and in the east they serve whole pigs, pulled
very fine and topped with a vinegar and chile pepper - based sauce.
3 tablespoons extra virgin olive oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless
pork loin chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally into 3
very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly
sliced red cabbage