Chinese-Style Pork with Pasta
This was an experiment using a Chinese technique from Irene Kuo to prepare the pork for an Italian-style pasta dish.
Marinated Pork with Pasta and Tomatoes
1 lb pork loin, cut in 1/4" x 1/4" x 2-1/2" strips
1/4 fresh bamboo shoot, cut in 1/4" x 1/4" x 2-1/2" strips
4 tsp each: soy sauce, oil, dry sherry, corn starch
1/2 lb pasta
2 cloves garlic, minced
14 oz (1/2 a 28 oz can) whole tomatoes, with juice, cut in chunks
4 T minced fresh oregano
1/2 vidalia (or 1 medium yellow) onion, sliced
Toss pork in the marinade and marinate for 30 - 60 min. Boil 3 qt water, toss in pork and stir for about 2 min. Drain, reserving the cooking liquid.
Sauté onions and bamboo shoot in a large heavy skillet until onion is golden. Remove from heat.
Transfer the broth from cooking the pork to the pasta pot, add sufficient water and cook the pasta al dente. Transfer to the skillet with tongs, allowing some pasta water to ride along. Add the pork, the garlic, the oregano and the tomatoes to the skillet and sauté, stirring, for a few minutes until the pork and tomatoes are warmed. Correct seasoning. Garnish with a little more oregano and serve with shredded parmeggiano reggiano.