Sriracha Pork-Turmeric Potatoes, exclusively Skirt in the Kitchen
It’s time to cook outdoors again. The weather is pleasant. It’s an early spring, after all. I’m confident that seeds can be planted in the ground without there being another frost.
These creamy yellow potatoes are even more golden in color with turmeric in them, making them very yellow. I like the cheerfulness of bright color; not to mention, a really good mashed potato. It’s the color, feeling, and idea of spring.
I want something green in this meal, and something fried–either chicken or pork; pork chops to be precise, with a good salad.
Peel and quarter the potatoes, then sliver onion to cook into them with kosher salt and a stick of cubed butter. It doesn’t matter the size of the onion pieces because they will soften, incredibly, then mash up well into the potatoes after they’re cooked. With a mixer, they will beat into pieces, disintegrate nicely and deliciously.
I’m putting a good amount of turmeric over the potatoes.
Cover with cold water and set over a good heat. Cook until fork-tender.
For the pork chops, I want to dredge them into flour, then into buttermilk, and back into flour–but don’t forget to blot-dry the meat before starting so the chops won’t get soggy. Going for crispy.
I want ground Sriracha to season them with–a flavor combined of chili peppers, vinegar, salt, sugar, and garlic.
The pork chops are frying in canola oil, halfway done. The potatoes are ready to mash.
Season the crispy sides, too; both sides of meat chunks.
For these potatoes, I’m squeezing fresh orange, fresh minced garlic, then putting in more turmeric, softened butter, and a little bit of Sriracha seasoning.
Taste-test for salt. Does it need more? A little more but not much…
I want gravy. Stir flour into the hot bits and drippings, then stir in buttermilk, adding more until the right consistency is desired. Taste it for more seasoning or salt.
Sriracha supper
Leave a Reply