I’m starting to figure out how to use my camera so that way my pictures will start looking a lot better than usual. I wish I could go back and re-take a lot of the pictures on this blog because I know a lot of people are drawn in by the pictures and don’t really have any idea what the hell I’m making. It’s ok though, now that I’m starting to work on these pictures you can tell me how awesome everything looks and I can enjoy the taste of it, which is what I’m worried about. Sound like a good deal?  Hey, the invitation is always open, come visit me!

These are portions for one person. I made this before going to class so this is perfect on the go food or singledudefood.

Ingredients:

• 1/4 lb. pork, sliced into thin strips or if you want to be snobby then cut into a batonnet
• 1/4 cup pineapple chunks
• Udon Noodles, cooked
• Sri Racha Hot Sauce (THE ROOSTER)
• Thai Basil,  from the Nomad Garden

Marinade

• 1/4 cup soy sauce
• 2 tbsp. water
• 1/2 tsp. ginger
• 1 tsp. cornstarch
• 1 tsp. rice vinegar
• 2 drops sesame oil
• 1 star anise
• Mix all ingredients together and reduce by half over medium heat.

Procedure:

1. Heat up a little canola oil in a wok
2. Place the pineapple in and let it caramelize a little then add your pork and brown the edges, flip frequently
3. Pour in marinade
4. Serve with as much ROOSTER sauce as you want and garnish with Thai Basil

I made close to the same marinade in class minus the star anise and cornstarch…….it needed a little more water. I want to post the video of it but I’ll make my own for you one day.

Enjoy,
Eric