I didn’t even know you could get a pork ribeye…but I’ll be damned if I didn’t snatch up the piggy version of my favorite cut of beef the second I saw it. There was elbowing of innocent others involved. You know, for the good of society and all.
So, think fried pork chop–if you don’t know what I’m talking about, I pray for your soul–but bigger, fattier, juicier, and with an ungodly amount of flavor. You see, I marinated these Bad Boys all effing day, and figured the stuff smelled so good (no, I’m still starving myself) I’d toss it into my batter. Best idea ever. This meal was good enough my husband *might* be willing to forget I had a snot-nosed-puffy-faced hissy fit at him this morning because I ran out of asparagus whilst packing my meals for the week. Totally his fault.
And, why, yes…I am Instagram-ing all my photos lately. My camera seems to be hiding from me at the moment, which is a nice little segway to today’s TGIPublic Service Announcement. My photography sucks. A lot. I know it, you know it, and we all wish it looked more like Michelle’s or Jessica’s. What’s the best camera out there that won’t put me out on the street that could help me remedy this situation? Is the answer just an LED light? Any and all advice is much appreciated
4 Pork Ribeyes (thick-cut pork chops are also acceptable)
2 Garlic Cloves
1 T Sesame Oil
1 T Rice Vinegar
2 T Coconut Aminos
1 T Grated Ginger
2 T Coconut Nectar (or honey)
1/4 c Water
3/4 c Arrowroot Flour
Salt and Pepper to taste
Coconut Oil or Palm Shortening for frying
Place the garlic cloves, rice vinegar, sesame oil, coconut aminos, ginger, and water into a food processor or blender. Puree until well-combined and you have no large chunks of ginger or garlic.
Place the pork ribeyes in a baking dish. Pour the marinade over then, coating well. Allow to marinate in the refrigerator, covered, for at least 1 hour.
Whisk together the arrowroot powder and eggs until smooth. Remove the pork from the marinade and add the marinade to the batter. Season with salt and pepper as desired.
Heat a heavy-bottomed skillet (I use cast iron for frying) over medium heat. Add some coconut oil or palm shortening–use as much or as little as you want but I had about an inch of oil.
Preheat the oven to 350 degrees and have a greased baking sheet handy.
Take your pork ribeyes and dip them in the batter, coating both sides and allowing the excess to drip off. Carefully, place them in the hot oil. Fry for about 1 minute on either side, or until the batter has a nice light brown color. Remove pork to the baking dish. Bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 30 minutes more.