THE IRONWEED KITCHEN

41. EGGS, HASH & COFFEE

I had some small packets of sous vide pork tenderloin in the freezer and pulled one out for a hash brunch. This is how it came together.

• Slices of pork tenderloin

• Panch Phoron seed combo (nigella, fennel, cumin, fenugreek, black mustard – equal parts)

• Goat ghee

• Easy garlic

• Red onion

• Eggs

• Sriracha

• Romaine, radicchio, carrots, fennel and cabbage

• Salt & pepper

Slice onions thinly.

Thin slices of pork tenderloin.

Cross cut.

Chop vegetables into smaller bits.

At the burner, arrange the stuff in order of use. Heat the dry pan and toast the Panch Phoron.

Add a gob of goat ghee to get things going.

Once the onions become translucent, add a dollop of easy garlic.

Keep it moving over moderately high heat. No scorching allowed.

It’s time to add the pork bits and work the blend together.

Add Tellicherry pepper generously.

Salt with care. Keep  it working.

Give the pork and onions a sriracha bath. Keep working.

Time to fold in the chopped vegetables.

Coming together nicely in the kadai. What a terrific tool this is.

Hawkins Cookers Limited

Cover the kadai and let it build up a big head of steam.

Once it’s really hot, pull back the lid and add some water. It should sizzle and begin to build steam once more.

Quickly make two nests in the hash for the eggs.

Perfect. Now quickly cover and let it work.

Like this.

Bring the kadai into position for serving.

Spoon it up.

This was really good. What a tasty way to use up some frozen pork tenderloin.

MORE IRONWEED KITCHEN ESSAYS

37. lamb & eggs

38. chicken stock from the barbie

39. really risotto

40. bread rules

41.eggs, hash & coffee

42. cannellini soup

43. lemon guacamole

44. smokey salsa verde

Thanks for visiting with me.

Paul V’Soske

Return to BOOK ONE essay index

All rights reserved. Copyright © 2021 Paul V’Soske.