Ingredients
1 lb pork cut from pork loin chops
1 tbsp olive or vegetable oil
2 tbsp cajun seasoning
1 juice of fresh lemon
1 tbsp honey
1 tbsp soy sauce
3 cup hot cooked rice
Directions
Cut pork into strips about 1/2" thick. Heat vegetable oil in a wide
skillet. Place pork in skillet and cook over medium heat about 5
minutes, stirring occasionally.
Meanwhile, combine Cajun seasoning, lemon juice, honey and soy sauce.
Add soy sauce to pork and stir to coat the meat.
Continue to cook until pork is cooked through (this shouldn't take
but a few minutes) and sauce is hot. Serve over hot rice.
Serve with slices of grapefruit and avacado.
Servings: 4 servings
Pork United Nations Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Pork
The History of Recipes
It is possible to track the history of written recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the Roman chefs made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and parsley. Moving on, there are a couple of books which were published in the fourteenth century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that we all know today, but rather accounts of the types of food prepared by the chefs of the upper classes of that period. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including basil and rosemary. These new herbs and spices caused a torrent in cookery books, the majority of which are now in private cookery archives. By the advent of the 1900s, recipe books are greatly in demand mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Pork United Nations recipe.
