The ginger marinade will let your tongue dance in happiness, in this pork and green salad recipe.
This pork marinade is really tasty. It’s a little funny as you add a lot of sugar, but the flavor comes out salty sweet with a light background flavor of ginger. The salty part comes from the soy sauce. The result is a complex flavor from all the ingredients involved. Each one adding their own little note to the recipe.
The nice part it’s pretty darn easy to make. Oh, and if there were not enough flavors in this don’t forget the lemon at the end to drizzle over the final dish. It adds a final crisp tang you won’t want to miss.
Usually I start off by boiling rice, as this is usually the longest part of the recipe. This time wait, first make the marinade and let the pork sit in the marinade in the refrigerator for about 20 minutes.
Once you have the marinade and pork all ready, then make the rice and get it cooking.
While you are waiting on the pork marinade and rice, make the simple green salad or lettuce, green onion and cucumber. Note the only dressing you will use for the salad is the same lemon juice you add the pork at the end. I know lemon juice on salad, nope it’s a really good idea. It helps bring the crisp vegetables and salty pork together for the meal.
When the pork is ready, in a pan on high heat place the pork and cook on each side for about 2 minutes. Add a little of the marinade to the pan during the last-minute to allow the pork to get a bit of a glaze from the marinade.
Oh and don’t over cook the pork. Did we note do not over cook the pork? Just don’t it’s really not tasty over cooked. It’s thin so just a few minutes each side and it’s done.
From there, plate the meal with the lettuce and pork as the center piece. Lemon wedges on the side. Add-in a nice bowl of rice and you have a great meal. Yum yum yum.
Below is the recipe, instructions and a video to follow along. Let me know if you make this and how it went. Thanks, Delicious Eric.Print
Satisfying and simple beefy and tasty meatballs with some pasta and vegetable sauce added.
- 1 pound (400 grams) ground beef
- 2 table spoons onion diced
- 2 table spoons dijon mustard
- 1 egg
- 1/2 cup bread crumbs
- 1 tea spoon rosemary
PASTA AND SAUCE
- 2 tomatoes chopped
- 1/2 onion chopped kind of big
- 2 cloves garlic diced
- 5 – 6 leaves fresh basil
- 2 table spoons balsamic vinegar
- Pasta of your choice
- Place all the ingredients in a big bowl and hand mix it all together
- Form meatballs, makes about 16 of them
- Drizzle meatballs with olive oil and chill in fridge for about 10 – 15 minutes to let them firm up
- Place 2 table spoons olive oil in pan and cook meat balls for 8 – 10 minutes. Moving them around a bit.
- Add meatballs to sauce and simmer as you cook the pasta.
PASTA AND SAUCE
- Chop all the vegetables. Make the tomatoes a little bigger so you can have some texture.
- Cook onions in pan with olive oil for one minute then add-in the garlic. Continue cooking for 4 – 5 minutes on medium – low heat.
- Add the tomatoes, basil and balsamic vinegar, turn up the heat until it begins to boil. Then reduce heat and let simmer.
- In a separate pot cook pasta in salted water until done.
- When draining pasta save some of the water and add to the sauce.
- Return pasta to pot and add in 1/2 of the sauce. Mix it up well.
- Serve pasta on plates and add on top the meatballs and remaining sauce.
- Grate some parmesan cheese on top to be fancy and tasty.
To amaze your dinner guests, “spaghetti” is plural. One piece of spaghetti is a “spaghetto.”
Keywords: meatballs, pasta, pasta sauce, beef, spaghetti, tomatoes, basil