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SUGARCANE SKEWERED PORK LOIN WITH BAMBOO AND BASIL SALAD
Chef Michael Bloise, Wish at the Hotel, Miami Beach, FL |
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Ingredients
12-14 ounces pork loin, cubed into a dozen pieces
4 sugarcane skewers or swizzle sticks
Brine
2 limes, zest of
3 cloves garlic, crushed
1 quart water
¼ cup salt
¼ cup sugar
Salad
1 bunch basil, Thai or Sweet – leaves picked
1 pound salad greens of your choice
½ cup boiled and drained bamboo shoots
½ red onion, julienne
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Dressing
½ cup sunflower oil
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons soy sauce
½ red onion, minced
2 tablespoons sweet soy
salt and pepper to taste |
Method
Heat the water for the brine to a boil, add the ingredients and remove from heat immediately and allow to cool. This lets the brine become more intense in flavor.
After cooling, soak the pork and sugarcane in the brine for 24 hours. Remove and skewer – three pieces per skewer. Grill the skewers over medium heat for about 10 minutes or until done. Reserve.
Combine dressing ingredients in a bowl and blend well with a whisk. Adjust seasoning with salt and pepper. Combine the salad ingredients in a bowl; dress and toss. Divide evenly on four plates and top with a grilled skewer.
Serves 4 |
