Easy recipes are rarely as simple as they sound on paper. There’s usually a strange ingredient, a finicky technique, a cooking step that requires hawklike watchfulness, or just a big pile of dishes left in the sink. Usually these are worth the effort, but there often simply isn’t enough time to put one together.
That’s why I love recipes like this one. It has only three common ingredients but is endlessly modifiable. It tastes delicious. It only uses a couple of pots, and it easily doubles or triples to feed a crowd or to make plenty of leftovers.
Quality Ingredients
I raise cows as well as pigs. I love the superior flavor of grass fed beef. But really good pastured pork is often overlooked when people talk about local meat. It is wildly better than anything you can get at the supermarket. Take the time to hunt down a good local source if you are able. When recipes are as straightforward as this, the quality of the ingredients really comes through.
Experiment!
In the picture of this recipe I’ve added a dash of toasted sesame to the pork and rice, then served it with a fried egg, spicy chili oil, and roasted broccoli. But it’s also great with hot sauce or ketchup. Add a few handfuls of baby spinach or sliced kale once the pork is cooked and you don’t even need to prepare a separate veggie. Caramelized onions, mushrooms, or basically anything else you have on hand make a great edition. If the pork is lean, a splash of olive oil is tasty, especially if you’re serving it with a greek salad.
My point is that you really can’t go wrong. Anything that strikes you as a good idea will probably work out.
