There’s this weird thing that happens when you’re in your (almost) mid-twenties and just starting out in the corporate world: people hand you food. And not just deli meats, but like, Costco size frozen pork roasts, for a random example.
And I’ve never cooked a pork roast. Memories of my Italian step-grandma serving dry pork roast combined with the Jewish guilt I for some reason associate with consuming pork, rendered it something I just wasn’t interested in. Not that I keep kosher, but same diff?
But, ill be the first to admit that I was so surprised by this dish! This Asian style pork roast was out-of-this-world. It was moist, flavorful, and just delicious. We even made tacos out of the leftover pork later that week!
Asian Pork Roast
1/3 cup light soy
2 tablespoons Worcestershire
1/4 cup rice vinegar
1/8 cup brown sugar
4 cloves garlic
4 green onions
Red Pepper (optional)
1-2 lb fat-trimmer pork roast
Mix together soy, rice vinegar, Worcestershire sauce, brown sugar, and peppers
Add green onions, reserving a handful to top roast when finished.
Add Sesame Seeds – feel free to go a little crazy!
Pour mixture over pork roast. Refrigerate 2 hrs, up to over night.
Start the grill and remove the pork, allowing it to come to room temperature. Reserve liquid!!!!
Throw that bad boy on the grill until it reaches 160 degrees F. Mine took 25 minutes. Flip halfway through cooking!
While pork is grilling, take reserved liquid and heat in saucepan.
Remove pork and allow to sit for 5 minutes. Pour heated sauce over roast, and top with green onions!
Paprika and Cumin Roasted Cauliflower and Tomatoes
I love cauliflower, like weirdly so, and really always assumed it was a stand alone dish; but this cauliflower recipe so aggressively exceeded any previous recipes focusing on the possibly albino relative of broccoli, that I may never go back. I was completely impressed. Clearly, my excitement for vegetables knows no bounds. I have two words: paprika and cumin.
1 head of Cauliflower
Handful of cherry tomatoes
1 tsp paprika
1 tsp cumin
Dash of oil
Preheat oven to 350. Cover cookie tray with aluminum, and spread out cauliflower and tomatoes. Dash with salt, pepper, paprika, cumin and drizzle with a touch of oil. Shake mixture around to ensure everything is covered.
Bake at 350 for 15 minutes.