Baja Pork Stir-Fry, Cooking Light September 2011
This dish is supposed to cook quickly because the pork is cut into 1" chunks. But they still don't cook through as fast as they are supposed to. So, the pan got some nice frond, then was deglazed, and then... reglazed :-/ The entire thick sauce evaporated and turned to some extra char. But that's just how fajitas are supposed to be, right? Somehow burnt pork and peppers tastes better. If only burnt garlic and other things were better...
Unfortunately our extra tortillas from yesterday are in the work fridge, so we ate this on pita pockets. Close enough!
I liked this recipe, but next time I will just cut pork strips instead of cubes so it will cook in time :-P
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