Friday's Dinner and Wine
Tonight's recipe: Teriyaki pork with veggie stir-fry, with 4 suggested wine pairings (Bollig-Lehnert Mosel Riesling, Lucien Albrecht Gewurtztraminer, Decoy Merlot and Fable Pinot Noir).
Ingredients: Previte's marinated pork strips, available in Salty Market's frozen meat section. All you have to do is thaw and grill or cook on the stovetop following the instructions on the back of the package. We prefer it grilled for an added layer of flavor.
Stir-fry: onion, garlic, mushrooms, carrots, red bell pepper, broccolini, scallions, Eden toasted sesame oil, chili garlic sauce, Kikkoman soy sauce, fresh lime juice. You can order all these ingredients, plus the paired wine of your choice, at www.thesaltymarket.com through our online shopping service and have them delivered for free to your door.
* Place your order early enough to allow the pork time to thaw before cooking.
The pork takes very little time to cook, particularly if you decide to go the grilling way, so get your mise-en-place ready for the stir-fry. Chop your onion, mushrooms and broccolini, slice the carrots and red bell pepper, thinly sliver the scallions and garlic. In a small bowl, whisk together two teaspoons of sesame oil, one tablespoon of chili garlic sauce, four tablespoons of soy sauce and the juice of half a lime. (Optional: a teaspoon of honey for a hint of sweetness)
Heat a tablespoon of vegetable oil (canola, corn or other vegetable oil that can withstand high heat without smoking) in a non-stick skillet on high heat and start adding your prepped veggies to it. Start with the mushrooms and give them a few minutes to change color and start browning. Add the onion and stir for another 2 minutes, then the garlic for another 2. Continue with the carrots and keep stirring, then bell peppers, giving each vegetable 2-3 minutes in the pan to start browning, but careful not to burn. The broccolini goes in last, along with the stir-fry sauce you've already pre-mixed. Give it another stir for a minute and turn the heat off. The broccolini will keep steaming with the liquid you've added and the residual heat. Finish with thinly sliced scallion and an extra squeeze of lime (plus cilantro for those who love the herb).
The wines we've picked this week will each complement different aspects of this meal. The whites will shine with the spicy side of your stir-fry. The Bollig-Lehnert Mosel Riesling is refreshingly dry, with enough bright acid to balance out the Teriyaki sweetness of the pork, while the Gewurtztraminer has plenty of elderflower aromas on the slightly sweet finish to stand up to the spice of the stir-fry. If you're a fan of red wines, opt for a light bodied red like the Fable Pinot Noir, great with veggies and spice and particularly bright alongside soy-based umami flavors. A fine Merlot like the Californian Decoy is always a food-friendly choice, enhancing the freshness of the veggies, as well as the sweet, mellow pork. If you're not in the mood for cooking, you can always pre-order a dinner or brunch kit and we'll happily recommend a perfect wine to go with it!