/ck/ - Food & Cooking

Ingredients for Pork-Asparagus salad.
8 spears asparagus, blanched in lightly salted boiling water for 4-5 minutes and cut/reserved as pictured/described below
16 large spinach leaves, de-stemmed and cut as pictured/described below
1/4 onion, sliced lengthwise as pictured/described below
1/2 carrot, sliced on a diagonal as pictured/described below
1 thin pork shouder steak
3 tbsp salted butter, one tbsp reserved
1/2 tsp ground black pepper
1 1/2 tsp curry powder, with 1/2 tsp reserved
1 tsp brown sugar
1 tbsp chopped fresh cilantro
1/4 tsp sesame oil

Cut all ingredients as shown, reserving the last 3" tip of each asparagus spear after blanching before final cut of asparagus.
Wash/arrange spinach on plate in alternating groups of 4, making 8 points on the plate.
Put the tips of the asparagus on the 8 points of spinach.
Mix sugar/pepper/ 1 tsp curry powder, bloom in almost-browned butter.
Add onions and carrots, saute in the bloomed mixture until onions are translucent/transparent.
Add sesame oil and stir to finish, remove vegetables to bowl, add reserved tablespoon of butter, melt to near-browning.
Add reserved 1/2 tsp curry powder, bloom, add pork steak. Brown well and cook thoroughly, approximately 4 minutes per side, flipped four times (total 16-20 minutes) on medium heat.
Toss stalk portions of asparagus with onions and carrots, top the spinach/spears in a slight mound.
Slice pork from steak, arrange around the mound of onions/carrot/asparagus.
enjoy!

(I used a left-over pork steak from last night. Fresher is obviously better. Just being honest to the 'judges.')