Pork may well be my culinary nemesis. As I may or may not have complained about again, and again, and yet again, I can just never seem to hit that two-second window of cooking time between raw and bone dry. Dorie has tried her darndest to teach me how to deal with it, but alas, her valiant efforts seem to have been mostly in vain.
But take heart, this is at least the last pork recipe in Around my French Table and I’m not one to throw in the towel just before crossing the finish line. So last week we made Dorie’s Pork with Mangoes and Lychees. And, as if that wasn’t enough complaining, as I was sticking the pot in the oven, I may or may not have voiced a little frustration with Dorie’s penchant for sweet additions to savory dishes. It turns out that I may well have more in common with Howard than previously thought:-)
I checked the meat at 30 minutes… way undercooked.
I checked it again at 40 minutes… WAY overcooked!
Whatever, I was quickly consoled by the fact that the sauce for this dish was crazy good and I had to quickly take back all of my complaints about Dorie’s sweet additions because this sauce was just perfect; it was sweet and slightly thick from the mango, a little salty from the soy sauce, and a hint of spice from the piment d’espelette. I’m not sure that I fully appreciated what the lychees had to offer, but they certainly didn’t detract.
So, favorite pork recipe in the book? Nope, that title goes hands down to the Cola and Jam Spareribs. But I just might make this week’s recipe again, and THAT, my friends, is just about the highest praise a pork recipe can earn in my kitchen.