This fall we slaughtered two beef (picking them up from the butcher this afternoon, whoop!), and in the next several months we’ll butcher two pigs, so to clear out freezer space, I’ve been working my way through hunks of lesser-known meats: beef cheeks, beef heart, oxtail, and pork fish.
I never knew what the fish of the pork was, but I always ordered it because the internet said it was good. But then I never cooked it because I didn’t know what to do with it. So a few nights ago I pulled four packs to thaw — and to force myself to figure it out — and it turned out to be an exercise in Surprise & Delight.
The fish is the tail end of the tenderloin (so says Google). It’s tapered like a fish (thus the name) and quite lean, so you’re supposed to take care not to overcook it, a warning that always strikes terror into my heart — because I have a track record.
The random recipe I rustled up looked like it might be complicated but wasn’t. Working with the meat, I felt fancy and rich, like I was dealing with some high-end steak, and then it browned up fast and pretty, and then roasted to perfection in just minutes. The marinade’s final stove-top simmer transformed into a salty and tangy river of sweetness that smelled like heaven and tasted of magic.
And the pork? It was bonkers good. Tender, candied, and caramelized, the meaty bits were pure perfection.
I didn’t take any photos — I was too busy a) thinking it wouldn’t be great, and then b) being euphoric — so the next day when I fixed a plate of leftovers for my lunch, I snapped a few.
The photos don’t look that great, sorry. The microwave reheat killed the meat’s pretty pink center, but don’t be fooled — the deliciousness factor was not in any way compromised.
And then I scraped the plate’s contents into a bowl (because it’s how I do my kimchi bowls).
It’s what I’m having for lunch again today, and I can not wait. I’ve been watching the clock all morning, just whiling away the time —
Oh, will you look at that. It’s 11:55, yeehaw!
Pork with Honey Garlic Sauce
Adapted from Recipetineats.
I’m plumb out of pork fish, but this recipe would be good with just about anything, I think: meatballs, chicken, stew pork (got some!), salmon, tofu…
about 2 pounds of pork fish
bacon fat or a glug of olive oil
3 cloves garlic, minced
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons soy sauce
3 tablespoons apple cider vinegar
½ cup honey
Trim the meat of any extra fat and the thin membrane covering the meat.
Mix together the garlic powder, paprika, salt and pepper. Sprinkle over both sides of the meat. This is a light dry rub — just a dusting. Cover the meat and let rest in the fridge for 30 minutes, or half a day. Whatever.
Mix together the soy sauce, vinegar, and honey and set aside.
About 45 minutes before supper, brown the meat in the bacon fat over high heat. You want the meat to take on a nice crust — but quickly. Don’t cook it all the way through. After it’s brown, remove the meat to a plate.
Add the minced garlic to the hot pan and saute for a couple minutes. Add the wet ingredients. Add the meat, and then flip each piece so it’s been coated in the marinade.
Clap on a lid and transfer the meat to a 350° oven for 15 minutes. The meat’s done when it reaches 155°. This may take a little longer if your meat is thicker — my pork was the shape and size of cucumbers — but take care not to over do it. The meat should still be pink on the inside.
Remove the pan from the oven and transfer the pork to a plate. Cover the meat with foil.
Place the pan over high heat, bringing the marinade to a rapid boil. After a couple minutes, it will change from a boiling marinade to a boiling syrup — it gets thicker and looks like a forest of raging bubbles so thick you can’t see the brown sauce beneath.
Slice the meat and drizzle with marinade.
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