Monday, December 20, 2010

Week 50: Caramelized Wok

The Recipe
250g pork in thin stripes
1 clove garlic, chopped
salt, pepper
1 tbsp oil, divided
3 bell peppers
1 small squash
1 onion
2 tbsp sugar
2 tbsp balsamic vinegar / red-wine vinegar
Fresh basil (optional)

Mix 1/2 tbsp oil, salt, pepper and garlic with the meat. Leave to marinate while you chop the rest of the vegetables into bite-sized pieces.

Warm up a wok or thick-bottomed pan over high heat and cook the meat until brown on all sides. Remove from wok.

Add the other 1/2 tbsp oil to the pan and cook vegetables until almost done but still a bit crisp - about 8 minutes. Mix the vinegar and sugar and pour it over the vegetables while stirring. Let it reduce somewhat and give the vegetables a caramelized coating. Return the meat to the wok and add basil.

Serve with bread or pasta.

The Verdict
I'm not sure what I did wrong, but the vinegar/sugar never really reduced so there wasn't much of a caramelized effect going on. Also, I think I would have been better off serving it with bread than with pasta (or as the fillings of a tortillas! Actually, that would probably have been the best!) as pasta tends to be rather bland, and there just wasn't enough taste in the stir-fry itself (quickly helped with a bit of chilli sauce fortunately). But it has definite potential, so I think I'll try to again, this time in tortillas rather than with pasta. Not sure what I'll do about the lack of caramelization though... I'll have to think about that.


  1. I can't believe I just found your blog. I too had the goal of making a dish per week and surpassed it.

    Hoping you keep up with it in the new year so we may exchange recipes.

    Keep up the great work!

  2. I've begun a challenge to cook 111 recipes in 2011 - thus one11 in 2011. You can see my progress on my blog.