Pan-fried pork with pesto, peppers and tomatoes
What’s the best way to get ideas on what to cook everyday? In my case, ninety percent of the time, it’s about what we have in the fridge, the freezer and the pantry. You know… put them together and what have you got? It’s not bibbidi-bobbidi-boo, however, as there is no magic in the kitchen. Even Mrs. Weasley admits as much. I take out what ingredients there are, line them up, contemplate then come up with a game plan.
Where do I get inspiration ten percent of the time? Pinterest, you think? No. Pinterest these days has become a huge advertising board for food corporations. More than eighty percent of the highly-stylized food photos shared there are of baked products. Check them out and see how often certain brands pop up in the ingredients list.
So, no, I don’t go to Pinterest for inspiration. I look at the ingredients I have, type their names into the browser as keywords and search Google images. That’s how I find real food blogs. Blogs of people who really cook with ingredients that make sense. And those are the places where I get genuine inspiration.
Was that how the recipe for this pan-fried pork with pesto, peppers and tomatoes came about? Not really. This was a dish made from leftovers but it was inspired by a salad with pesto dressing and bell peppers in three colors.
- 1 tbsp. of olive oil (doesn't have to be extra virgin)
- 1 tbsp. of butter
- 2 to 3 c. of cooked pork strips
- salt and pepper, to taste
- 2 to 3 bell peppers, cut into thin strips
- 2 to 3 tbsps. of pesto
- 2 to 3 tomatoes, cut into wedges
- balsamic vinegar, to taste
- Heat the olive oil and butter in a frying pan. Add the pork, sprinkle with salt and pepper, and cook over medium heat until the edges are lightly browned.
- Add the bell peppers to the pork. Stir fry for a minute.
- Pour in the pesto. Stir to coat the meat and peppers.
- Throw in the tomatoes. Drizzle in some balsamic vinegar. Toss a few times just until the tomatoes heated through and coated with pesto.
- Taste, add more salt, pepper or balsamic vinegar, as needed.
- Serve at once.