It isn’t a lie when I say that I like cooking with leftovers. There’s something so gloriously liberating when I’m able to create a good dish out of seemingly discordant ingredients. It’s like being presented with a challenge, hurdling the difficulty and coming out on top.
This stir fry with pork, sweet corn, onions and tomatoes which we had for lunch last Thursday was made with ingredients left over from the previous weekend. A small piece of boiled pork, an ear or sweet corn, red onions and tomatoes. The stir fry tasted good when it was done — salty and subtly sweet with a tiny hint of tanginess — but it lacked something. It just didn’t look exciting and appetizing enough. One last look inside the fridge revealed a few stalks of parsley and that did the trick. I have to admit — sometimes, the finishing touch can give a food experience a different kind of high.
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 1 cup cubed cooked pork
- salt to taste
- pepper to taste
- shredded kernels from an ear of sweet corn
- 2 plump red tomatoes cubed
- 2 red onions cubed
- 1/2 teaspoon grated garlic
- 1 generous splash wine (any kind, red or white, so long as it's good wine)
- 1 small drizzle balsamic vinegar
- 2 generous pinches sugar
- roughly chopped parsley
Heat the butter and cooking oil in a wok or frying pan. Add the pork cubes, sprinkle with salt and pepper, and stir fry until the edges start to brown.
Add the corn, sprinkle with a bit more salt and pepper, and stir fry for about three minutes.
Throw in the tomatoes, onions and garlic. Splash in the wine. Stir. Allow to cook for a couple of minutes until the liquid is reduced to almost nothing.
Drizzle in the balsamic vinegar. Add the sugar.
Stir fry for another 30 seconds.
Sprinkle in the parsley and serve hot.