Despite what the weather keeps telling us, it really is summer now, and therefore grilling season. Even if it’s raining, darn it. At least the sun came out for a few minutes while Jon was grilling these Vietnamese tamarind pork skewers – just long enough for us to eat our dinner outside, before getting cold and going back in. Yay, June.
We had gotten a pork roast out the freezer a few days ahead, but hadn’t quite decided what direction to go with it. Jon pulled out all of our meat cookbooks and finally settled on a Bruce Aidells marinade with tamarind, fish sauce and shallot. He also made the included recipe for pickled shredded zucchini, and since we had a bag of radishes and some carrots on hand, he pickled those as well. All I had to do when I got home from work was cook up some rice noodles.
, that sounded both easy and exciting. It was a simple pork stirfry, seasoned with shallot and ginger, but with the addition of a good handful of pickled mustard greens. It just so happens that I recently bought a jar of these on spec, so I was very excited to try this.
