Kitchen Mike

umami rich stuffed pork ala vietnam

RECIPE OF THE DAY:

im loving more and more the combo of fish and pork. it’s very vietnamese-centric. 

this is my easy interpretation ala americain:

pork tenderloin or a full loin, trimmed well, fat cap left on the loin, score the fat cap into diamonds so it will crisp up
manzanilla (or any good green) olives, drained, washed of brine, chopped fine
spanish chorizo, cut into cubes, cooked off ‘til crispy
monterey jack cheese, grated fine
oil -packed anchovies, or soaked, dried brine shirmp, chopped finely
korean seaweed salad, if available, chopped (substitute toasted chopped nori)
shallots, chopped finely
panko bread crumbs
fish sauce, soy sauce, corn syrup
lemon and/or orange zest to taste
cracked black pepper

to do first:

clean the tenderloin, or the loin, leaving the fat cap on the full loin. if the loin is huge, cut in half to fit into a roasting pan. butterfly into 3 layers. pound flat. set aside. 

crisp up the chorizo bits in a hot pan; throw in shallots, corn syrup, and soy sauce. save all w/oil and reserve.

to make the stuffing, in a bowl, combine:

cooked off chorizo mix, chopped olives, panko, anchovies or shrimps, the pepper jack cheese, seaweed. stir well;  season with orange zest, fish sauce, cracked pepper. sprinkle with some white wine or olivia if too dry looking. 

smear the stuffing liberally on the laid out pork. roll up; tie with butcher’s string. season the outside liberally with cracked black, soy, and a bit of corn syrup. 

cook, either in oven, or brown off first in a saute pan, then throw into a hot oven. cook until the pork is still pink and set to rest. slice and serve with sides.

for a great sauce, combine dried mushroom stock, pan juices, soy, lemon & lime juice, fish sause. reduce a bit. mount with some butter.