I'd been wanting to try it ever since Fresh Market started selling little, cooked, hot pork loins; while it's not quite as good as an old-fashioned pork roast that spends all afternoon grumbling in the oven, eventually acquiring a retinue of potatoes, celery and carrots (etc.*), it's pretty darned good.
So-- you buy one, have a bit for supper, put the rest in the fridge and then the next morning...! Cube it up like you would for corned beef hash; dice potato likewise, and using either some fat sliced from the pork (best) or a slice+ of bacon (not too shabby, either), get some grease sizzling in the skillet or wok. Fry the potatoes, adding whatever suits your fancy (I went with some mushrooms and tiny onions, plus a little diced carrot and radish, reserving half the latter uncooked for a topping), add the pre-cooked pork as the vegetabled begin to brown, heat through, and if you are so minded, push it all to the sides and scramble an egg or two in the center. Yum!
Sprinkled with fresh diced radish, it wants very little additional seasoning. I added a dew drops of Cholula because, hey, Cholula.
Roast Pork Hash. Give it a try!
(On a sad note, my second-best non-stick wok got itself demoted to fourth-best this morning and the #2 and #3 spots are open. No matter what I do, the stickingness of it is worse for frying tatties than a plain, stainless-steel skillet. Grr. Time for a heavy cast-iron wok?)
* Let me just point out the Oven Court of the Pork Roast is a place where mushrooms and the humbler root vegetables -- turnips, rutabagas, parsnips -- can absolutely shine. Srsly. This being pork, even an apple can make a nice addition and one has to wonder -- a pear? Perhaps. But that's a feast for another day.
BUILDING A 1:1 BALUN
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