A Happy New Year with The Inspired Plate! Caramelized Pork Shoulder & a Moroccan-Inspired Cous Cous Salad
Cheers to Year Two of my work with The Inspired Plate and its talented members. Here is a recipe using one of my favorite things on the planet: Cast Iron. Our additional challenge was to use a magazine format. 2013 has been fantastic for myself as a food photographer, joining forces with Edible San Luis Obispo Magazine as well as many other great clients. Looking forward to a new year of bigger challenges and lots of success and inspiration.
Pan-Caramelized Pork Shoulder & Moroccan Cous Cous Salad
Mix 1 cup of dried cous cous with 1/2 cup raisins, 1/2 cup shredded carrot, and 1/4 cup each of pine nuts, chopped green onion and parsley. Add 1 tsp each of cumin and cinnamon, 1/2 tsp sea salt, 1/4 tsp pepper. Cover mixture with very hot water (appx. 1 1/4 cup) for 5 minutes, fluff with fork.
Heat cast iron pan with 1 tsp oil until smoking hot. Salt and pepper pork steak and fry on 4-5 minutes each side or until caramelized. Top with a small pat of butter and a sprinkle of chopped parsley.
Don't miss the rest of TIP's posts, starting with the lovely Sabrina Wong, Perth Food Photographer and continuing on to Allison Jacobs, Orange County, California Food Photographer, Stacey Siegal | Kitchen Serendipity | Longboat Key & Bradenton FL Photographer , and our group leader Laurie Vengoechea | Southern California Food Photographer. Well done, ladies!!