We begin with pork, 1.4lbs of pre-seasoned Smithfield pork-something-sirloin (sirloin?) on sale. Don’t buy this, it’s salty. I took one for the team here.
And through the miracle of time, the pork is done, yay. Doesn’t it look great?
Moving right along, we forgot to start the rice! But just like that, SHAZAAM it’s done! Awesome! Never better, I’m sure. I love automated machinery:
Well now it’s time for the broccoli. Red wine vinegar, olive oil and Weber Seasoned Salt (normally I wouldn’t) and parmesan on top.
See it cooking?
No? What about now?
(you get the idea)
Meant to pull the pork at 143 and let it sit. My alarm didn’t go off, or something, and I looked at the Thermoworks Smoke and it said the meat was at 147. “Thanks for nothing?”
Pulled it at 147, covered in foil, and uh, shoved it in the freezer for 4 minutes. Just ‘cause. Like I said, it was salty. But not overdone at all. In fact it looked medium-rare/medium, even after sitting for 30 minutes.
Oh and my 12yr old prepared an “appetizer,” by way of the BAG she left on the freakin’ sofa all afternoon. Look! There’s actual food inside this bounteous container!
Everything got done but there was no one here to eat it with. Kids had gone on a walk. Was I going to look for them, in sandals, and risk spilling my wine? Nope.
Topic: pork/rice/broccoli (Read 639 times)
