Sriracha adds bite to pork skillet meal

Washington PostMarch 5, 2014 


Sriracha Pork and Eggplant.

POST — Deb Lindsey/The Washington Post

Heat, and lots of it. That’s what you’ll find in this dish’s somewhat unusual combination of ingredients.

And although the recipe comes from the author of the “Wheat Belly” book, we can’t deny that the results taste good on a pile of noodles.

Sriracha Pork and Eggplant

Adapted from “Lose the Wheat, Lose the Weight 30-Minute (or Less! Cookbook,” by William Davis (Rodale, 2013).

1 1/2 pounds pork tenderloin

1/4 teaspoon kosher salt

3 tablespoons coconut oil or olive oil

1 medium eggplant, cut into 1/2-inch pieces

1 large yellow onion, thinly sliced

1 medium red bell pepper, cut into strips

2 to 4 tablespoons Sriracha sauce

1/2 cup water

2 stems fresh marjoram

TRIM any silver skin and excess fat from pork, then cut meat into 1-inch pieces. Season with salt.

HEAT 1 tablespoon coconut oil in a large skillet over medium-high heat. Once oil shimmers, add half of the pork. Sear for a few minutes, until browned on one side, then stir to brown on at least one other side of each piece. Transfer to a plate; it will not be cooked through. Add remaining pork and cook in the same way, collecting all of the pork on the plate.

ADD remaining oil to the skillet; scrape up browned bits. Once oil shimmers, add eggplant, onion and bell pepper. Saute for 3 minutes, then add 2 tablespoons Sriracha and all the water. Cook for 1 minute, then return pork and juices to skillet. Reduce heat to medium-low; cover partially and cook for 8 minutes or until pork cooks through yet remains tender. The vegetables should be slightly softened. Taste, and add remaining Sriracha, if desired.

REMOVE from heat. Strip the marjoram stems, letting leaves fall into skillet. Serve hot.

Yield: 4 servings

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