Best Poke Me Pork Recipes

POKE ME PORK

Steps:

• Flour pork-press all sides in flour. Sautee fresh garlic and onions in enough olive oil to coat until onions start to brown. Add pinch of salt and pepper. Add ¼ tsp of curry powder (enough to spread around, don't go crazy). Add ¼ tsp of chili powder. Add enough Sherry wine to spread around bottom of pan. Heat to medium high. Brown each side of pork. Remove pork and set aside. Add 1 cup of cranberry juice, 1 tsp curry powder, 1 tsp chili powder, 1 tsp salt , 1 tsp pepper and 1 tsp garlic powder. Add 1 cup sherry and 1 can of chicken broth with ¼ stick of butter. Bring to boil then let simmer. While simmering, add pork, cover for 2 hours. Sauce: About 15-20 minutes before pork has finished simmering, cut up apples and boil them in a pot. Mash apples in pot and set aside until pork has cooked. When pork has cooked, take pork out of pan and set aside. Add apples to sauce that pork was cooking in. Add 1 tsp of cinnamon and slowly stir 2 tbsp flour into sauce until sauce has thickened. If sauce does not come to a gravy-like thickness, then add more flour. Place pork back into gravy for two minutes to heat up. Place pork on plate, ladle gravy on top and serve it, bitch!

POKE BOWL

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.