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!


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.