Lemon and Honey Stir Fried Pork

A note on shaved pork

Shaved pork came out of a question we were asking on the farm: how do we make more exciting products from the ham of the pig? I am not a charcuterie master, and while a cured ham sounds amazing, it is just not practical for our business right now. So the team and I started talking about other ways to present the ham, and the idea we landed on was to separate the individual muscles and slice them thinly on our bacon slicer.

The result is a cut that cooks in minutes and takes a rub or a marinade readily. We use it every which way in our kitchen; Mexican style in burritos and fajitas, with rice and vegetables for a stir fry, or piled on a sandwich with salt, pepper, and cheese. This recipe came together on a weeknight based mostly on what was in the cupboard, and it has become a regular here.

Steps

Step 1: Mix the marinade

In a bowl, whisk together the lemon juice, apple cider vinegar, olive oil, honey, garlic, cumin, smoked paprika, oregano, salt, pepper, and cayenne if you are using it.

Step 2: Toss the pork

Add the shaved pork and toss thoroughly. I use my hands here to work the marinade into each of the thin slices; the pieces are delicate and they like to stick together, so it is worth separating them as you go.

Step 3: Let it sit

Marinate 30 to 60 minutes. This is the window where I chop vegetables, start the rice, and get distracted by whatever else is going on in the kitchen.

Step 4: Slice into strips

Cut the slices into strips, across the grain. The shaving already did most of the work for you; this just brings the pieces down to a size that turns easily in the pan and sits well in a tortilla or over rice.

Step 5: Get the pan very hot

A cast iron skillet or a griddle, as hot as you can get it. The pork is thin and cooks through almost immediately, so the heat is doing two jobs at once; browning the meat and cooking off the marinade rather than letting it sit and simmer.

Step 6: Everything in the pan, marinade and all

Pour the pork into the hot pan, marinade included, and spread it out. Let it sit for a bit before you stir so it can take on some color. It comes together in about five minutes with some stirring. The marinade reduces down as it cooks and leaves you with a nice saucy bit at the end, which is the best part.

Step 7: Add the vegetables and serve

Once the pork is browned, add your onions and peppers, or whatever else you are working with. We did zucchini and onion the night I wrote this down, served alongside rice. Quick weeknight dinner. Delicious.