A Dash Of Stash - A Dash Of Stash - Pork and Apples Finally Wrapped Up

Monday

Nov242008

Pork and Apples Finally Wrapped Up

Monday, November 24, 2008 at 12:00PM

Pork and apples- an American favorite- is going to be wrapped up. The classic combination has been floating for years, and everyone has their own twist or preferred implementation. Honestly, I can't think of a more boring dish. Sure it's good but most 'variations' taste the same. I've got to redefine them.

Allow me to open the gate to my thought process on how this dish came to be. One of my favorite dishes to make is Vietnamese pork tacos. I cook the pork down in sweet soy, or a home-made substitute, then plate with mango puree, salsa verde, cilantro, mint, and nam pla. It's super good I swear. Good base for pork.

The other day I was going through my spice cabinet and noticed that I had an unopened container of garam masala- shameful I know. Now don't go running off too quickly, I haven't finished the story. For the brave remnants of the peanut gallery let me assure you that this stuff is good- and that you like it. It's a waste to nix Indian food and flavors. Think you don't like Indian spices? Do you like freshly ground black pepper- the yang to the base seasoning of all cuisine? Black pepper is indigenous to Southern India- we wouldn't have it anywhere without them (and Marco Polo).

Garam Masala, like other spices, should be highly valuedFurthermore, garam masala isn't some funky ground up Indian root- it is a combination of flavors, in the same way curry is. Coriander (cilantro root), black pepper, cumin, cardamom, and cinnamon. Who doesn't like any of those one single flavors? All the work has been done in combining them so why not go with it?

I figure that half of those flavors go really well with my proven pork, and the rest go great with apples. Looks like the beginning of a sauce to bring everything together. However how am I going to implement apples in a taco? Baked apple salsa. All it needs is some onion, Chinese Five Spice, and cider vinegar for acidity. Again- Chinese Five Spice should not scare people away. It is cinnamon, star anise, fennel, ginger, cloves, white pepper, and licorice root (who would have thought someone from China would fail algebra?). Most people like those flavors independently so just go with them mixed together. If licorice isn't your bag then don't use it. Back to cooking.

I start by making my sweet soy sauce. Sweet soy is thick sweet sugary deliciousness. I make my own by mixing garlic confit, chili flakes, and honey to Japanese soy sauce, which has less sodium than Chinese soy sauce. Simmer on low so all the flavors steep and become buddies- to the point where the sauce can coat the back of the spoon.

While the sweet soy is reducing I start the apple salsa in a sauce pot on burner number two. Make some onions translucent, then throw in diced golden delicious with salt, pepper, Chinese Five Spice, and apple cider vinegar. Have to keep an eye on it because this is a baby food free zone.

Now burner number three starts browning the pork. I don't salt it because the sweet soy has plenty of sodium goodness. With this last gasp of air I make the garam masala sauce, which is mixing crema supremo with salt and our [lightly toasted] featured spice. Now it's time to marry off the pork and sweet soy- I swear they're doing it younger and younger these days. Burner number four is fired to warm my awesome 12" pita.

I lay the warm pita down on my plate- secure the foundation with a bed of baked apple salsa- top with the dark, salty sweet pork- drizzle with nam pla- a mountain range of spicy sambal oelek- another of cool mint- and then a river of the perplexing garam masala sauce. Pork and apples, finally wrapped up.

Pork and Apples Finally Wrapped Up

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