I've got a great collection of spices and ingredients from a move-out trash dive at one of my pidginHub Landings - an alley behind the SB buildings on 6th at Spring.
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| It's an Indian sub-continent array of flavors; |
I'm going to cook up this pork loin on a slow roast: 200-275 or so, for several hours.
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| A delicious large pork loin (spare ribs) from Downtown Los Angeles Ralph's. |
The main theme of the flavor will be a coconut milk wasabi sweetened soy sauce, with a slight curry aspect about it.
This dish should prove to be a very delicious mildly sweet meat, good with white rice.
Update:
Too soon, but first, too bad. The preheated oven was dialed down upon smelling the dish cook. Then I set the temperature in the oven to near-broil. After about 30 minutes, or so, I have a succulent and tender white meat - placed meat-side down to soak in the liquid broth - it's a good mixture, tasty and healthful, with bone marrow liquids seeping out of the bones and in to the broth.
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| I cooked the first slab a bit quick, on accident. This pork loin was cooked near broiling for about 30 minutes. The marrow is bloody, still, and it's seeping out. |
Having lifted and inspected what I'd been working on, for the dish, I realized that I would single-handedly be able to finish two racks of pork loin before it goes bad, so I got the second one out of the fridge to cook it.
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| A vertical view of the bone marrow juices as I throw on another slab of ribs in to the pan |
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| I lit a corn husk and let it smoulder inside of the oven to give this pork rib recipe some authentic smoke flavor. |
Mmm... Nice and juicy pork chops with rice.
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| Thin slices off of the large rack. |
The two racks of ribs stayed well in the fridge, (and still juicy) for 5 days. I just finished the meat, now I have bones for pork marrow soup.
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