Spicy Korean-Style Pork Medallions with an Asian Slaw
I made this dish last week at the Old Town Farmers Market.....and it was a hit. I cleaned the pork, sliced it into the medallions and flattened them out. I caramelized them in a hot cast iron skillet, my favorite cooking utensil. But the meat can be cooked on a grill just as easy. I love cooking outside and keeping the mess out there.
You can raise the heat on this dish by adding more hot sauce. I added Thai Sweet Chili sauce to the dressing for the slaw; I did not want the sriacha sauce to be the only flavor. I like the tang of of both the hot and sweet over the crisp cabbage. Savoy or Nappa cabbage are great choices, but you can use regular cabbage, and I did at the demo, just cut it very thin so that it will break down.
Give this dish a try over the weekend and wear the crown of a great cook proudly.