Wednesday, July 18, 2007

Just Peachy—Part II

More on cooking with peaches: today I show you my favorite recipe, Peaches and Pork Stir-Fry. This was the first recipe I invented for my blog when I started last year, and it's one of my favorite when peach season comes around. Most people will typically make desserts with peaches, but I rarely eat dessert at home. So I use my fruits in savory dishes, and the taste of caramelized pork with the soy-fish sauce marinade in this recipe is such an amazing combo to the sweetness of the pork. I eat it and it really reminds me of what they mean when they talk about unami, that other level of tastes. Below is a quick demo on how to prep your peach, but it also shows you part of the cooking of this dish. Enjoy!

2 comments:

Seth said...

Hi it's me, the mango garlic noodle guy. I disappeared for a while, but I'm back. Love the combination of peaches and pork. I wonder what black cherries and pork would taste like. Speaking of peaches and your mango garlic noodles (which were faaabulous), afterwards I wondered what peaches would taste like instead. I don't have pork, but I do have peaches. Looks like Peach Garlic Noodles tonight.

Chef Ben said...

Hey Seth, wondering where you were? ;-) Glad you're back.

I think the texture of mango and peaches are kind of the same. The taste is slightly different, but they have the same fleshy feel, IMHO. So I often substitute peaches for mangoes and vice versa depending on what I find at the market and the season.