Pork Strips With Broccoli & Carrots
Italian and Chinese culinary paths draw close in this colourful dish
Ingredients (Serves 4 to 6)
|1||bunch broccoli, about 1-1/2 lb|
|1 lb||pork loin, cut into strips|
|3 tbsp||extra-virgin olive oil|
|2 tsp||chopped garlic|
|4||medium carrots, cut into matchsticks|
|3||flat anchovy fillets, chopped finely|
|1/3 cup||dry white wine|
- Detach the largest stems of the broccoli. Using a sharp paring knife, remove dark green rind, exposing the tender, paler core. Cut them into sticks about 1/2-inch thick and 2-inches long. You should get about 1-1/2 cups. Soak briefly in cold water and drain well. (Reserve florets for later use.)
- Put pork strips in a bowl, pour flour over them, and turn to coat evenly.
- In a large skillet, heat olive oil and garlic over medium heat. Cook garlic, stirring frequently, until tiny bubbles appear and garlic is fragrant.
- Increase heat to high, add pork, and brown both sides. Add broccoli and carrot sticks, and turn to coat well. Add anchovies and wine. Let wine bubble a few seconds, briskly stir, then reduce heat to medium-low and cover. Simmer for about 15 minutes, stirring occasionally until vegetables are tender. To keep food from sticking to pan, add up to 3 tablespoons of water whenever necessary. Season with salt and pepper and transfer to a warm platter to serve.
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By Marcella Hazan
Hailed the queen of Italian cooking in America, Marcella Hazan is back with her finest cookbook yet. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
*This recipe has been adapted from its original.