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1-1/2
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5
2
1
1/2
1
3
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3
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1-1/2
12
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#
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cl
T
t
t
t
T
---
T
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#
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Pork Loin (1)
-- Marinade
Garlic
Olive Oil
Salt
Pepper blk
Oregano
Wine, White (2)
------------
Oil (3)
-- Always Serve with
Potatoes (4)
Padron Peppers (5)
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This recipe has been sequenced to do in an orderly manner and in the
minimum time.
Do Ahead: - (Pork: 20 min + 4 to 8 hrs marinate
/ Potatoes 1-1/2 hours - 20 min work)
- Cut PORK as desired. Some cut into flats about 1-1/2 to 2 inches
across and a little under 1/4 inch thick. Some cut into strips, perhaps
1/4 inch thick. Others call for cubes about 3/4 inch cubes.
- Slice GARLIC very thin. Mix all Marinade items and
massage into Pork. Cover in plastic (I seal it in a plastic bag)
and refrigerate overnight. Alternatively, you can marinate at cool room
temperature for 4 hours or a little more.
- Do the Prep section of the
Fried Potatoes. Refrigerate until needed.
Run: - (50 min)
- This step can be also be done well ahead. If you have cut your
Pork into flats, heat 3 T Oil in a suitable pan and fry
them quickly over high heat, turning as needed until they are lightly
browned on both sides. Don't over fry. If you are using Pork Cubes, best
to use the kadhai or wok you will use for the Potatoes with 1/3 cup
Oil. For strips, you can use either method. In all cases, drain
them as they are fried, preferably on a wire grate. Strain the Oil if
there is much and clean the pan.
- In a kadhai or wok, bring plenty of Oil to 400°F/200°C.
Since you have already done the prep steps for the Potatoes, this
will go very quickly. Fry in batches so the pan isn't crowded. The finish
color should be a medium blonde. Drain on a wire rack. They can be kept
warm in a 200°F/93°C oven if desired.
- Pour the fried Pork into the hot Oil just to warm and scoop out
onto the wire rack.
- Bring the Oil back to 400° Pour in the Padrons.
Careful, they will splatter at first. Fry stirring until well blistered
and getting just a tiny hint of brown. Scoop out and drain on a wire
rack.
- Arrange all the ingredients, artistically, or just jumbled together.
For Buffet Service, I pour each of the three ingredients into a
electric skillet set to "Keep Warm" as they come off the draining rack,
and will have made at least 1-1/2 recipes.
- Serve hot.
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