Pork Encrusted in Asian Vegetable Chips with Pineapple & Crystallized Ginger Salsa


{crispy vegetable chips are ever so slighly sweet, tender pork, and gingery pineapple are a match made in heavan}

This first recipe was adapted from Bon Apetite’s recipe for panko pork with pineapple salsa. It’s a delicious concept but I had change it a little as soon as I heard the crystallized ginger and asian vegetable chips cat-calling me from the market’s asian food district. I went ahead and bought two bags of chips, one to snack upon, and the other the pulverize with love.

For the pork:

3 boneless pork loin chops
1 bag veggie chips, crushed(I used a food processor)
2 eggs, beaten
2 inches canola oil, heated up in a nonstick pan
salt and pepper

Pound pork between wax paper until 1/2 thickness is achieved. I then cut them in half as each piece was now too big, salt & pepper. Dip each pork in egg, roll in vegetable chip crumbs, and fry a few minutes on each side until golden, crispy, and cooked through. When done, remove to paper towels.

I’ve been trying to get my hands on the elusive crystallized ginger for ages but keep forgetting, and then eureka I found it! So instead of using fresh ginger for the salsa, I used crystallized and then less sugar than the recipe called for.

For the salsa:

1/2 c water
1 tb champagne citrus vinegar
pinch salt
1 ts sugar
3 pieces crystalized ginger, diced tiny
1 1/2 c fresh pineapple, diced 1/2″ cubes

In a sauce pan, add all ingredients except the champagne citrus vinegar. Bring to a boil, reduce heat and cover until pineapple is soft. Once all the liquids have reduced, add vinegar stirring, lower heat to slowly let cool about 2 more minutes and your done. The whole cooking process took no longer than 15 minutes, and the consistency should not be runny. Taste and salt & pepper if needed.

Serve with a spoonful of pineapple salsa atop the pork. The salsa was so delicious with the contrasting salty fried vegetable chips, I think I ate way too much!

Chicken, Pineapple, Bacon Skewers with Sticky Rice


 {the salty bacon against the sweet pineapple flavor the chicken so nicely. The slight tang of the sushi rice adds that perfect little bite, please excuse me for talking with my mouth full, I know it’s rude…}

Next up, we had the rest of the sweetest pineapple left over from earlier this week, and I had to find a good use for him. He was a good fruit and deserved the respect only a skewer including bacon and chicken could impart. Was there ever any question?
For the skewers:

2 boneless skinless chicken breasts
4 pieces bacon
1/2 fresh pineapple
salt & pepper

Skewer chicken, bacon, and pineapple making sure some bacon touches both the chicken and pineapple for maximum flavor potential. Place skewers on a parchment or foil lined baking sheet, salt and pepper both sides, and set oven to 450F. Turn midway through cooking to get the nice charred bits I love so much.

For the rice:

1 c sushi rice
2 c water
2 ts rice vinegar

Cook the rice according to instructions on the packet, the water to rice ratio is what mine called for (New Rose Brand). Once cooked, remove from heat and let sit 10 minutes. Stir in 1 ts rice vinegar, then another using your judgement as to whether it will be absorbed. I ended up using both teaspoons.

Serve about 1/2 c of cooked rice per 2 skewers. This of course is up for creative interpretation, as is the addition of some hot sauce. Which, for the record, I fully support.

Oh yes, and happy Fathers Day to all the Dads out there of course!

{tags chicken & pineapple skewers sticky rice pineapple & crystallized ginger salsa vegetable chips pork recipe}