Grill-pan pork with fries

Name: Grill-pan pork with fries
Ingredients: 10 slices pork leg (1 kg total); 3 tablespoons fish sauce; 1 teaspoon rice vinegar; 1/2 teaspoon five-spice powder; 1/2 teaspoon garam masala; 1/4 teaspoon chili powder; 1 teaspoon oil; 1 kg potatoes; 1 l oil for frying; 1 teaspoon salt

Meat - Grill-pan pork with fries by Larisa I. - Recipia

Grill-pan pork with fries is cooked on a well-heated grill pan, and marinating it overnight keeps the slices tender. I’ve found that fish sauce gives the pork a distinctive flavor, and the meat stays juicy alongside the golden potatoes. I prefer thinner potato sticks, with plenty of browned edges. Preparation: 20 minutes. Cooking: 36 minutes. Resting: 8 hours. Total time: 8 hours and 56 minutes. Serves: 5. Approximately 620 kcal and 42 g protein per serving.

Ingredients

For the pork

10 slices pork leg (1 kg total)
3 tablespoons fish sauce
1 teaspoon rice vinegar
1/2 teaspoon five-spice powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon oil

For the side

1 kg potatoes
1 l oil for frying
1 teaspoon salt

Preparation

1. Mix the fish sauce, rice vinegar, five-spice powder, garam masala and chili powder. Put the pork slices in the marinade, cover and refrigerate for 8 hours. 2. Peel the potatoes and cut them into sticks. Rinse them, then dry them well with a clean towel. 3. Heat 1 l oil in a deep pot for about 5 minutes. Fry the potatoes in two batches for 8 minutes each, until golden; drain them and sprinkle with salt. 4. Heat the grill pan for 3 minutes. Remove the meat from the marinade, pat it dry with paper towels and brush the pan with 1 teaspoon oil. Cook the slices in two batches for 3 minutes on each side, until browned and cooked through.

Notes

Serve the meat and potatoes with a summer salad with basil. Slices that are similar in thickness cook more evenly; very thin ones dry out quickly on the grill pan. Fish sauce is salty, so the salt is for the potatoes. If the pan isn’t hot enough, the meat releases liquid and won’t brown as well. Store the cooked meat separately from the potatoes in a covered container in the fridge for up to 3 days; the potatoes are best freshly fried.