At the potluck Thanksgiving dinner, our friend Asha had brought along what I like to call “drunken chicken”. She had marinated chicken breasts in red wine and then slow-cooked them with some stock. The chicken tasted like gamey meat. Very simple yet absolutely divine.
Asha told me that other meats like pork and beef would work equally well.
The experiment was a total success. Port wine and pork are compatible together. Will definitely be making this again.
Pork is highly nutritious although it is debatable whether it can be classified as white meat. Use a lean cut without any fat.
ideally serve with some freshly cooked vegetables for a balanced meal
Ingredients for Pork
250 Grams Boneless pork sirloin
1 Cup port wine (or red wine)
2 Tablespoons Worcestershire sauce
1 Tablespoon prepared mustard (I used Colemans)
1 Large onion, finely sliced
1 Head of garlic, cloves peeled and left whole
Salt to taste (I used truffle salt, you can use plain or flavoured salt)
Ingredients for Vegetables
250 Grams broccoli
200 Grams mushrooms
1 Tablespoon olive oil
Juice of one lemon or lime
A generous pinch of seasoning of your preference (I used garlic pepper)
Salt to taste
- First, we need to marinate the meat. Mix together the port wine along with mustard, Worcestershire sauce, onions, garlic and salt. Put the pork in this making sure it is fully coated with the wine mixture.
- Refrigerate for 6-8 hours. According to Asha, the longer the better. I reckon it will stay good in a refrigerator for upto 24 hours.
- A couple of hours before you are ready to cook the meat, marinate the vegetables.
- For this, wash and cut the broccoli in large pieces.
- Wash or wipe the mushrooms. I left mine whole, you can cut them in half if you like.
- Whisk together the olive oil, lemon juice, seasoning and salt.
- Add the vegetables to this marinade and leave them outside for 2-3 hours.
- When you are ready to cook, take a wide based frying pan and heat it on a high flame.
- Once it is hot, bung in the vegetables along with the marinade.
- Turn down the heat, cover and let the vegetables cook for 8-10 minutes. Make sure that they are not overcooked so time according to your personal preference.
- Once the vegetables are cooked, scoop them onto a plate and leave any liquid in the pan.
- Turn the heat to high and add the pork, onions and garlic (along with the marinade they were sitting in) to the pan.
- Flip over the pork a couple of , lower the heat, cover and let it cook for 20 minutes.
- After 20 minutes, uncover the pan and turn the pork so that it cooks on the other side.
- Cover and let it cook for about 15 minutes more.
- Check for doneness, take it off the heat, cover the pan and let the meat sit for about 10-15 minutes before dishing it out on the plate with vegetables.
- Don’t forget to scrape off any onions sticking to the pan. They may have turned dark (as you can see from my photo) but taste delicious.
- For this dish, I used boneless pork sirloin but you can use any cut of you like.
- You can also substitute pork with beef, chicken or any other meat.
- Antique Worcestershire sauce makes our current brisket favorite. (gourmandistan.com)
- 10 Alternatives To Turkey For Thanksgiving (kcet.org)
- Trying new things (susanmckone.wordpress.com)