How long have I been going on (and on and on) about how I’m so over cooking? Too long?
Consider that a hypothetical question.
Do you want a super simple lunch recipe?
(Also hypothetical; of course you do)
I have been eating this about every other week for the last month or so. When cooking sucks (like, oh so very frequently) I attempt to do as much advance meal prep as possible; this can all be made in advance and the meat heated and salad tossed at the last minute. Voila, less than 5 minute lunch.
On Sundays I grocery shop first thing in the morning, I come home with my chocolate croissant, make a pot of coffee and then prep as many things as I can for the week. 2 weeks ago I made this pork, sliced 2 mangoes, made braised beef, cubed 2 melons, sliced strawberries, and cut cauliflower into florets (for beef + roasted potatoes + roasted cauliflower).
If you’re wondering “um, that doesn’t sound like enough food for the week” I’ll let you in on a secret: I have the same thing each day for breakfast, lunch, and dinner. Shockingly, as long as I make it “fresh” before each meal (as opposed to re-heating the veg leftovers) I don’t get sick of it. And then switch up everything the next week.
Are you an ok cook? Good. Because I forgot to check weights and measurements (but you should be fine because this is more of a sear, cover, cook till it’s done kind of thing).
Pulled pork & mango cucumber salad
What you’ll need:
about 2 pounds of boneless pork shoulder/tenderloin (hunk? makes enough for about 3-4 meals)
salt + whatever spices/seasoning you like
900mL (1 tetrabox) of beef stock
about 1/2 a mango per day
about 2 mini cucumbers per day
apple cider vinegar
sweet chili sauce
shredded cheddar cheese (the older and sharper the better)
trim as much fat as possible off the tenderloin
pork should be defrosted and at room temperature
season liberally with spices (I just did salt)
on medium heat, sear pork on all sides in a medium stockpot
cover with broth until meat is just covered; bring to boil then turn heat to low
put the lid on and turn/check occasionally; top up with broth if necessary
should be ready (can easily be pulled apart) after about 3 hours
turn off heat and let sit in broth till cool
(soaking up extra broth = so much flavour)
cool completely, pull, store in a tupperware container
Salad (for 1 serving):
peel and thinly slice half a ripe mango
thinly slice 2 mini cucumbers
toss mango and cucumber with about 1 tablespoon of apple cider vinegar and 1 tablespoon of sweet chili sauce
Putting it all together:
toss cold pork in about 2 tablespoons of BBQ sauce (or store bought pulled pork starter sauce)
microwave covered with a paper towel for 1 minute
top with as much shredded cheese as you like
microwave another 30-45 seconds
top with salad
It is so fast and the salad is super fresh; it would be so great with grilled chicken, too. Or fish.
Do you have any super fast and easy lunch recipes? (in the winter I’m all about the soups and stews, this week I’m alternating between pancakes and scrambled eggs to eat up all the food in my fridge before vacation)
ps: I prep the beef the same way. Instead of pulling I cut it into chunks and re-heat it on the stove top in a small skillet with teriyaki sauce and balsamic vinegar. THE FLAVOUR! Obvs, also top with extra old cheddar, and serve with a side of roasted veggies. (check the smitten facebook page Thursday for the roasted potato recipe)
pps: yes, I’m still roasting veggies because apparently “spring” means snow flurries, highs below freezing, and 2 days of torrential rain. But they’re roasted with lemon and that screams spring!