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
Historians have found proof that recipes existed back into distant history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled some documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans used many spices, including some that we all recognise for example thyme, rue and dill. Closer to modern times, we have some recipe books published in the fourteenth century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals served to the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new tastes was responsible for a surge in books on cooking, many of which are kept safe in private cookery archives. During the succeeding few hundred years, the wealthy families of Europe competed to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes of the day. By the arrival of the 1900s, recipe books were in great demand, as a result of more people being able to read, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pork United Nations recipe.
