Had some pork loin on hand and decided to do some thing different with it.
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork1_zps7a9b3594.jpg)
Cut it into pieces and marinated them for 6 hrs in : Soya sauce, fish sauce, dry sherry, rice vinegar, pineapple juice, S&P, sugar, a dash of Chinese 5-spice, garlic, ginger and cornstarch.
(http://i45.photobucket.com/albums/f62/bbcue-z/AB1_zpsa2abb120.jpg)
Cut up some veggies
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork2_zpsad257da8.jpg)
Dredged the pork pieces in a mixture of flour and cornstarch
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork3_zps74ceeade.jpg)
Started with the veggies
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork4_zpsdb7b521c.jpg)
Added the Lo Main Noodles
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork5_zps93013648.jpg)
Then the sauce
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork6_zps19a25a9e.jpg)
And the Lo Main was done
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork7_zpsd414df0a.jpg)
Then I fried the pork pieces
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork8_zps3bc09d6e.jpg)
Almost done
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork9_zpscf3318c3.jpg)
added the peppers and onions
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork10_zps495da1dc.jpg)
Then the sweet and sour sauce
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork11_zps17c7c4af.jpg)
And then the cooked crispy pork pieces
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork12_zps097965da.jpg)
And dinner was done :)
(http://i45.photobucket.com/albums/f62/bbcue-z/SSpork13_zps5d7635aa.jpg)
Mouth watering cook. I'd have a big pot of steamed rice ready to be blessed by that pork.
Wow, looks tasty, nice job.
That looks fantastic! Was this done in a wok on a grill? I'm gonna have to add this to my growing to-do list. Mmmmm
Sent via smoke signals from my Weber kettle
Thank you ALL :)
Quote from: AnakiMana on June 12, 2014, 09:35:56 AM
That looks fantastic! Was this done in a wok on a grill? I'm gonna have to add this to my growing to-do list. Mmmmm
Sent via smoke signals from my Weber kettle
That's called "Discada", or sometimes referred to as "Cowboy Wok".
It's usually made out of an old plow disc with several different Mod's. Mine is a 24" disc with a 2" lip. It's made out of thick metal and it's very heavy. It holds heat very well and it's well seasoned- in the same fashion as cast iron.
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Another cool cook. Is that discada from southwestdisk?
Quote from: G on June 12, 2014, 02:24:54 PM
Another cool cook. Is that discada from southwestdisk?
Thanks G,
Actually that was from Lone Star Grillz
http://www.lonestargrillz.com/
It's much deeper than the plow disc and heavier gauge. I chose it for it's depth, since I use it for cooking rice, steaming...etc.
(http://mojoimage.com/free-image-hosting-13/1341Discada1.JPG) (http://www.mojoimage.com/)Free Image Hosting (http://www.mojoimage.com/)
Looks amazing! I love doing lo mien, fried rice and woksketti on the kettle! I need to add this one to the lineup.
Awesome cook. Iron Chef quality. How many cooks do you get on a 5 gallon propane?
cool deal, Z !!!!
This I may be able to get the wife interested in.....she loves this kind of stuff & if I go & do things I like better, sometimes the leftovers won't get used up as she tends to lose interest after round one....
Hey, this reminds me......were you the one who put up a cook that shows three different things done from the 3 sections of a whole pork loin?
Somewhere I saw that & lost track of the posting....might have been one of your's?
Thanks Craig :)
I do a lot of fried rice as well :)
Thanks argentflame :)
The burner uses very little gas and the tank last a long time. Most of the thing I cook on the Discada are quick and I've never really counted how many cooks I get out of it. Some times I use the tank with other cookers and loose track of which one used the most fuel.
Thanks 1buckie,
Yes, it was me :) it was the Schnitzel thread.
I separated a whole pork loin to it's three primary cuts- Center, Rib and Sirloin
(http://mojoimage.com/free-image-hosting-13/9128Schzl2_zps2c65f86a.jpg) (http://www.mojoimage.com/)Free Image Hosting (http://www.mojoimage.com/)
The cut I used for the sweet&sour pork was from the sirloin end.