I didn’t even know you could get a pork ribeye…but I’ll be damned if I didn’t snatch up the piggy version of my favorite cut of beef the second I saw it. There was elbowing of innocent others involved. You know, for the good of society and all.
So, think fried pork chop–if you don’t know what I’m talking about, I pray for your soul–but bigger, fattier, juicier, and with an ungodly amount of flavor. You see, I marinated these Bad Boys all effing day, and figured the stuff smelled so good (no, I’m still starving myself) I’d toss it into my batter. Best idea ever. This meal was good enough my husband *might* be willing to forget I had a snot-nosed-puffy-faced hissy fit at him this morning because I ran out of asparagus whilst packing my meals for the week. Totally his fault.
And, why, yes…I am Instagram-ing all my photos lately. My camera seems to be hiding from me at the moment, which is a nice little segway to today’s TGIPublic Service Announcement. My photography sucks. A lot. I know it, you know it, and we all wish it looked more like Michelle’s or Jessica’s. What’s the best camera out there that won’t put me out on the street that could help me remedy this situation? Is the answer just an LED light? Any and all advice is much appreciated
4 Pork Ribeyes (thick-cut pork chops are also acceptable)
2 Garlic Cloves
1 T Sesame Oil
1 T Rice Vinegar
2 T Coconut Aminos
1 T Grated Ginger
2 T Coconut Nectar (or honey)
1/4 c Water
3/4 c Arrowroot Flour
Salt and Pepper to taste
Coconut Oil or Palm Shortening for frying
Place the garlic cloves, rice vinegar, sesame oil, coconut aminos, ginger, and water into a food processor or blender. Puree until well-combined and you have no large chunks of ginger or garlic.
Place the pork ribeyes in a baking dish. Pour the marinade over then, coating well. Allow to marinate in the refrigerator, covered, for at least 1 hour.
Whisk together the arrowroot powder and eggs until smooth. Remove the pork from the marinade and add the marinade to the batter. Season with salt and pepper as desired.
Heat a heavy-bottomed skillet (I use cast iron for frying) over medium heat. Add some coconut oil or palm shortening–use as much or as little as you want but I had about an inch of oil.
Preheat the oven to 350 degrees and have a greased baking sheet handy.
Take your pork ribeyes and dip them in the batter, coating both sides and allowing the excess to drip off. Carefully, place them in the hot oil. Fry for about 1 minute on either side, or until the batter has a nice light brown color. Remove pork to the baking dish. Bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 30 minutes more.
I want to state for the record that I LIKE your pictures. They don’t lie or give me unrealistic expectations of what my dinner will look like in my kitchen. It is depressing to follow a recipe from a sexy paleo cookbook only to have it turn out looking … like I made it.
So my vote is to keep on telling it like it is and save yourself some $$$ on a camera.
I like the way you think
I’m your resident amateur photographer just get a good point and shoot if you’re not going to spend much time honing your photography skills. I’m a Sony girl, and they make fantastic cameras. Canon does too.. can’t really go wrong nowadays. Just find something relatively cheap or something that’s compatible with whatever memory cards you have already. Also set up a corner of the kitchen with a desk lamp and a solid napkin or placemat. Set the food down, light accordingly (not too bright), love your macro (flower) setting and play!
also ooohhhhhh fried.
oh, or near a window for natural light if you’ve got some nice ambient light …
I think all my best photos are of food. oops.
I had no idea you could get this cut, thank you! Looks fabulous, as do the Magic Bars. I don’t think you need a great camera, it’s all about the light. Indirect natural light whenever you can get it.