White Miso and Goat Milk Pork Cutlets with Stir-Fried Bok Choy
Embrace the funk
Pork cutlets emerge from a bland-looking marinade to sear into deeply-but-subtly flavored porcine delights.
Ingredients
~1 lb thinly sliced pork loin chops*
0.5 c white miso
12 oz can of evaporated goat milk
1 tsp (or more) toum, or 2 tsp very finely minced garlic
0.75 tsp ground green sichuan peppercorns (青花椒)
Several large leaves of bok choy
*Any thin pork chops will do - shoulder steaks and other, more marbled cuts will take up the marinade very well.
Protocol
Combine all the marinade ingredients in a large bowl (or gallon zip-top bag). Add pork cutlets and refrigerate overnight.
Cut bok choy into roughly the same size strips.
3. Heat a large skillet with a small amount of vegetable oil. With the heat on medium, add several of the cutlets. Let them sit undisturbed for 5 mins, then flip, and cook for an additional 3-4 mins (or until cooked through).
4. While the pork cooks, heat 2 Tb of sichuan chili oil in a second skillet. Over medium-high heat, add the bok choy, and cook until tender.
5. Plate the pork and bok choy, finish with a drizzle of sichuan chili oil and lots of ground black pepper. Enjoy!
