Thursday, July 28, 2011

a wrapped summer lunch

I love lazy summer days that involve nothing but watching law and order, doing some laundry, hanging out on the balcony, and making a really delicious lunch.
There is something really enjoyable, really exciting about cooking for one. You can make what you want, you can take all the time that you want, and you can sit down on the couch with a nice glass of wine and enjoy every morsel.

This is a lazy summer day kind of lunch. It’s light, but satisfying. Messy, filling, and just plain good.
Shredded pork lettuce wraps are a total win.
To begin, grab yourself a hunk of pork. I usually just grab a small boneless pork loin. No need for those big hunkin' picnic roasts. Season liberally with salt and pepper.
Heat a deep pot, add some olive oil and brown the pork loin on all sides. Set the loin aside and add in some sliced onions and garlic. Then go for a good glug of red wine and some stock - chicken or beef, whichever.
Add the pork back in. You want the liquid to almost cover the pork. Gently simmer it and 2-3 hours later you will have one tender, shred-worthy piece of pork.
Shred it up and throw it back into the pot. The liquid will have reduced a good bit, but keep reducing it til it glazes the pork. Hit it with a good squeeze of lemon or lime for a sharp finish.

Now: Grab yourself some lettuce leaves (romaine is fine, butter is great, iceberg is ok - albeit, tasteless). Set up your little lettuce wrapping station with diced carrots and cucumber, cilantro, feta, and toasted almonds.

Assemble, roll, and enjoy, enjoy, enjoy!
Glass of wine, sunshine, and lettuce wraps: have a lovely summer lunch.

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