Wednesday, March 5, 2008

Bourbon Chicken - strike that - Pork

One of my favorite mall foods is Bourbon Chicken with rice. But, as chicken is definitely off my menu, I decided to attempt a copy-cat recipe for this dish, substituting pork loin for the chicken.

The ingredients for my bourbon sauce and marinade. Some recipes call for boubon, while others are alcohol-free. But where's the fun in that?

The recipe I used called for 1/4 cup soy sauce (I always use low-sodium soy sauce), 1 teaspoon ground ginger, 2 tablespoons dried minced onion (I used regular onion, as you can see), 1/2 cup packed brown sugar, 3/8 cup bourbon (I only had whisky on hand) and 1/2 teaspoon garlic powder (I chose to grate one garlic clove instead).

This is the completed marinade. Can you see the flavors?

I thinly sliced 2 smaller pork loin chops and added them to the marinade so that they can now marinate.

Meanwhile, I cooked jasmati rice. Don't you love this divided dish? Well, I do, so there.

And dinner is plated. Green and Gold Salad accompanies the Bourbon Pork and rice.
While my daughter and I liked this very much, I do want to try it with turkey breast slices. Folks, I think we have a winner here. And I didn't even change the recipe - too much.

1 comment:

Rosie Hawthorne said...

OK, I'm totally trying this.