I have some leftover Earl Grey’s Roast Pork in the fridge. Yes, I did roast pork despite the heat wave; I just got up at 5:30 A.M. yesterday and roasted it in the early morning while the world was cool. I was thinking of what to fix for lunch and thought that with all that flavor, it must be delicious in a salad. I started thinking of what might work with it and just pulled stuff from the fridge and started chopping. The result was delicious, so rich in flavor and fragrance and worthy of several remakes. In fact, when I finished, I thought about making it again right away.
- 3 green onions, chopped
- 1/2 Bosc pear, sliced thinly and cut in thirds
- 1/2 cup of finely cut cabbage
- 1/2 cup of celery, cut on the diagonal
- 1/2 cup of Earl Grey’s pork roast, sliced thinly and cut in thirds
- 1 lemon, freshly squeezed
- 1/4 cup fresh cherries, pitted and cut in half
- 1/4 cup feta cheese
So, I started out chopping green onion, adding the pear, cabbage, celery and roast pork. I squeezed the juice from one lemon, stirred, added some salt and pepper and tasted. I thought it needed a bit more sweetness, the pear not strong enough to counter the lemon’s tartness. So I added some cherries. I tasted again and it was tasty, but thought just the little bit of rich fatty flavor from the feta would ground it so I sprinkled in some feta and a bit more salt and pepper. It was perfect.
The flavor and fragrance of Earl Grey is delicious and subtle. I was doubtful when I first tried roasting it and was amazed by how delicious it made the pork roast, tastier than any pork roast I have ever had. It seemed possible that it could work in a salad if there were enough subtly flavored ingredients (cabbage, celery, pears) to absorb and reflect the flavor of the tea.
That is what is so fun about cooking, taking an idea, running with it to see if it might work and then fine-tuning it to get a fabulous dish.
This made one serving. But it is so good, you will want to eat two, so consider doubling the recipe.