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Thursday, 24 November 2011

Pressed Pork Flank & Broccoli With Red Onions, Capers & Almonds





Gordon Ramsay's family fare cook book challenge day 58

*Pressed Pork Flank & Broccoli With Red Onions, Capers & Almonds

A very rich and flavorful dish with delicious gravy, warms up your heart and fills up your hungry stomach, great for a cold winter night. 

I could not find pork flank, also I was kind glad that I could not find it. Looking at the fat of them makes me gag a little. It might not look so fat to me if I have not cook like 7 roasts in one month, but now, they just expended so much that it is appalling to me. 

Have said that, I used pork side ribs for substitute. It also has the good portion of fat and a very tender meat property. I had to adjusted the time for cooking it since they are thinner strips and less fatty. I put it in 50 munites for low roasting at 350 degree and another 12 minutes for high temperature browning at 450 degrees. It turned out good with tender juicy meat and a crispy outer layer. I was very happy with what I did. It was a great feeling that I felt I know what I was doing and I can make the food right. And you know the flavors never goes too wrong when comes to ribs..

Loved the Broccoli side. The sweet-sourness of it broke down the rich fat in the rib, and give the whole dish a break from being too heavy.  
 
A great meal for a Friday night or Sunday brunch. 

Recipe Online: http://www.mrmenu.net/discus/messages/61313/49207.html?1156005592

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