Monday, March 25, 2013

Asian Glazed Pork with Zucchini Noodles

I adapted today's recipe from one in the latest issue of Rachael Ray's magazine, called Vietnamese Noodle Bowl with Glazed Pork. I removed the refined sugar from the marinade and sauce, and used veggies of my choosing. I served everything over zucchini noodles. While I sauteed my noodles briefly, you could also serve them raw like the other vegetables.

Asian Glazed Pork with Zucchini Noodles
adapted from Rachael Ray

2 medium zucchinis, julienned

1/4 cup plus 2 tbs. fish sauce
2 tbs. (packed) palm sugar
2 minced garlic cloves
4 boneless pork cutlets or chops (1 lb total), pounded 1/4 inch thick
1/2 cup fresh lime juice
2 tbs. stevia
3 tsp. coconut oil, divided
2 cucumbers, sliced then cut into quarters
2 carrots, shredded
1/2 each green or red pepper, diced
1 bunch cilantro, chopped
1 bunch mint, chopped

In a bowl, mix 2 tbsp. fish sauce, palm sugar, garlic and 2 tbsp. water, stirring until the sugar dissolves. Put the pork in a resealable bag, pour in the fish sauce mixture and massage to coat the pork. Let the pork marinate at room temperature for at least 1 hour, or refrigerate overnight.

Cook zucchini in 1 tsp. coconut oil in a large skillet over medium heat for 1-2 minutes. Set aside.

Meanwhile, in a small jar or plastic container with a lid, shake the lime juice, remaining 1/4 cup fish sauce and the stevia to make the dressing.
In the skillet heat remaining 2 tsp. coconut oil over high heat until smoking. Add the pork, reserving the marinade. Cook, turning once, until the meat is golden-brown, 2 to 3 minutes. Pour the marinade into the skillet and cook, turning the pork once, until the marinade is thickened to a glaze, about 30 seconds. Transfer the pork to a cutting board; let rest for 5 minutes. Thinly slice against the grain.

Divide the zucchini noodles among the bowls or plates. Arrange the pork, cucumbers, carrots, pepper, cilantro and mint on top. Pour on the dressing before eating.