i made a hoisin blackberry pork loin that i was a lil scared to cook on account i don’t have a meat thermometer. I was terrified i’d pull it out and it be turned to ash or worse… pink raw pork. barf. but my searing, cooking time, and prep went amazing. This might be one of the best things i’ve ever cooked too. recipe linked. i just added about 2 tbsp of red pepper flakes cuz i like it spicy.
i had it with brown rice + sautéed garlic chili flake kale.
yummy :3
You can use literally any leftover ingredients you’re trying to clear from your fridge: peking duck and red cabbage, birria consomé and lime, thai beef and cilantro, chicken adobo and that spare carrot in the bottom drawer, chicharrones and the last scallion.
