June 19, 2012

Pork Souvlaki on a Vietnamese Bun






The dinner I made and devoured on June 9th! Yep, I'm a bit behind on posting about my dins and other random things. For a good reason though, as I was working on a painting job with Rich. We painted and cleaned an entire apartment to be sold (took 3 days to do) and made some cold hard cash doing so. I'll post about it later as there are before and after pictures. :)

A couple weeks back, No Frills had boneless pork lions on sale for a buck a pound. We bought a slab for $6 and split it in half. One to use now and the other went into the freezer for later. I cubed that $3 hunk of meat into one inch cubes (or about that) and marinated it in a bunch of lemon juice, olive oil, wine vinegar, oregano, rosemary and garlic. Lots of minced garlic! Then cooked it up in two separate frying pans drizzled with a touch of oil. Why two pans? Because I love doing dishes. DUH.

...I joke. Har, har, har. 
I used two (non-stick) pans to avoid over crowding. A crowded pan makes for a steamy situation and that's no good. At least not in this recipe. So once the meat is all caramelized and cooked through, I set it aside and proceeded with making the tzatziki. I used that recipe, kind of. All the ingredients are there, I just didn't measure. Ha! All I can say is, if you can get some plain Greek yogurt use that (we used Liberté as they sent us a few free tubs coupons.)! You'll get a thicker, creamier sauce. Hooray! I busted out some vegetables and lettuce and since I was pita-less I decided to rummage. What did I find? Vietnamese Baguettes! The perfect vehicle for all this yummy goodness. We ate it toasted with corn on the cob and more salad. Make this. Feeding a family of four adults for way less than $10 is awesome!

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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