Bag and Tag - Pork

Ever since watching Alton Brown's episode on pouch cooking, I've been experimenting with a few pouch configurations myself - starting with the timeless combination of pork and asparagus. You could of course use aluminum foil instead of greaseproof paper, but I think some acids react with aluminum, so if you do take care not to use acids like lemon.





Pork and Asparagus Pouch

1 pork chop, deboned
5 asparagus spears
3 lemon slices
2 tbsp chopped spring onions
Salt and Pepper
1 tbsp soy sauce
2 tbsp stock (home made preferred, of course) or water
1 tbsp oil

Special Equipment:
Toaster or Microwave oven
Oven tray
Greaeproof paper - make sure it's oven and microwave safe!

1. Preheat toaster oven (if needed). Tear out a square of greaseproof paper twice as big as your oven tray. Fold in half.

2. On one half of the paper, lay out asparagus, topped with pork which has been seasoned with salt and pepper. Pour on liquid seasonings (soy sauce, oil and stock) over pork and asparagus before covering with lemon slices and spring onion.

3. Fold other half of paper to form a pouch (see image), fold the sides and staple shut - but not airtight. Or, if you don't have a stapler like me, just crimp the sides as best you can. It's won't be an airtight seal, but that's ok.

4. Bake in the toaster for 12 min, or in a microwave for 10 min. Remove from oven, let it sit for 5 minutes (and relish the wonderful smell), cut open the pouch and enjoy. Watch out for hot steam!


Cost Breakdown:
Total Cost: approx RM5++ - a little pricey, but well worth it!
Pork chop RM2
Asparagus RM2
Lemon RM0.50

Tags: Pork and Asparagus, Bag Baking