1 pound boneless pork loin
6 tablespoons celery seed rub
4 teaspoons fish sauce
1/8 teaspoon dried oregano
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/4 teaspoon dried rosemary
Slice pork loin horizontally, removing the fat and veins; cut into 4 thin strips. Trim to 1/4 inch thick strips. Place strips in shallow dish, top with garlic salt and pepper. Melt the remaining garlic in a small saucepan over medium heat; pour the oil in. Bring to a slow boil. Reduce heat and cover tightly. Reduce heat to low to simmer.
Remove pork strips from bouillon pouch. Fry in 4 tablespoons vegetable oil in 5 tablespoons vegetable oil in a large skillet over medium heat. Fry for 5 minutes on each side. Remove pork strips from skillet. Remove strips from pan and place in plastic bag; turn bag around. Refrigerate for 6 hours.
Serve pork loin in flat steamer over steaming rice or chicken. Simmer pork breasts in steamer on medium heat for 5 minutes per side. Remove pork from bouillon pouch and discard. Spoon remaining 3 tablespoons of oil on each side of a small piece of pork and place over all; serve immediately with an eye roll.
had this the night before
Matthew, if you add the shrimp, it should come out perfect. If you dont, it took away from the pure flavor of the flavor of the pork.
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