Within 30 seconds of my daughter trying Todd Richard’s pork loin stir fry, she said “we have to make this tonight” and dashed off with my credit card to buy one of the last pork loins from Riverview Farms at the Morningside Market. I love seeing her get excited about a new recipe, especially one that takes less than 30 minutes to make and requires only one pot for easy clean up. Actually two if you boil noodles or rice for the stir fry which is a must in our household.
This is a very straight forward recipe but I had a hard time finding some of the ingredients listed with real or all natural ingredients at the normal grocery stores so I substituted some more readily available ingredients and got Todd’s blessing to recommend them. Combine soy sauce and fish sauce for the oyster sauce and use Yuzu juice or Meyer lemon or tangerine juice for the Ponzu citrus seasoning. Do not use normal lemons for the juice; Meyer lemons are sweeter.
Instead of using Sambal, I made the chili sauce from scratch since it takes 10 minutes and we use it for scallops, dumplings and to spice up sandwiches. A real Oyster sauce (not ones made with oyster extract as the last ingredient) and citrus seasoning can be found at Hmart on Buford Highway or online. Let me know what you decide to use or if you have a better source for authentic, natural Asian sauces.
The type of cut is important in this stir fry. You want the meat to be tender and juicy but do not need to spend the money on tenderloin. Since Todd began working in Atlanta as a butcher, he knows his cuts of meat and chose the loin since it is the most versatile part of the pig with a layer of fat to keep it moist and flavorful. Cook with the fat on to prevent it from drying out; you can remove the fat after cooking if you desire.
Since the pork loin is cooked in soy sauce and citrus seasoning, Todd does not feel it is necessary to brine the meat beforehand. If he smokes the meat, he brines the pork for 2 days. The brine infuses flavor and helps the meat stay juicy during the smoking process. If you do not brine your meats, then you are missing out. Todd’s fried chicken at The Shed at Glenwood has been voted one of the very best because he brines and seasons it perfectly.
Todd’s new restaurant The Pig and The Pearl in Atlantic Station focuses on smoked meats and raw seafood. You should start with the oysters on the half shell and the watermelon salad with fromage blanc and peanuts. Share a large plate of ribs with a side of mac and cheese and finish with the banana pudding. Next time I will order the chicken wings after seeing them in the smoker.
There are three homemade sauces on the table to sample. The Bourbon Hot sauce is the most versatile. Try on collards or oysters. Be careful, it does have a kick at the end. The Hot is perfect for brisket. The Hotter, which I used, is ideal for fattier pork dishes, think RIBS.
If you order the ribs, bring home the bones to throw them in your crock pot along with water, garlic skins and fresh sage and rosemary leaves and set the slow cooker on low for 24 hours. Your stock will liven up all your fall and winter soups. I made a delicata squash and red pepper soup with Rosemary, Margarita Himalayan pink salt and a drizzle of coconut milk. It is simple and delicious. The smoky stock makes all the difference.
1) COOK- In a heavy bottom pan, bring olive oil to medium high heat. Season the pork on both sides with Margarita or Lemon Twist Himalayan Pink Salt and pepper. Place the pork in the pan away from you to avoid a burn. Once the pork is brown on one side turn the pork over; add the broccoli to the pan and sear on all sides. Add the chopped garlic. Once seared add soy sauce, Sambal (chili garlic sauce), ponzu (or meyer lemon or tangerine juice) and oyster sauce (or soy and fish sauce). Simmer for 3 minutes. Place remove from heat.
2) PLATE- Place the pork and broccoli in serving dish. Top the pork with chopped scallions. Serve with rice or noodles. You can also top with an egg or serve the pork with tomato jam or ketchup for the picky little eaters. Enjoy!
Photos from TC Brodnax at the Morningside Market
Recipe from Todd Richards of The Shed and The Pig and the Pearl. You may have experienced his cooking at Blue Ribbon Grill, Four Seasons, Villa Christina, Spice, Ritz Carlton Downtown, Ritz Carlton Palm Beach, One Flew South, Rolling Bones Barbecue, and the Ritz Buckhead. Below he is photographed with his junior sous chef who loves his fried chicken.