Tournament of Champions ™
Baker:
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Challenge Type:
Kung Pao Pork Stir Fry
Kung Pao Pork Stir Fry with Spaghetti Squash Salad
Voice-over: "This is a pork stir fry. The pork blade steak has been pressure cooked to achieve a tender consistency. There are two types of squash, both spaghetti and butternut. Finally, for the sour component, a ton of different citrus is in the spicy sauce beneath."
Things we learned during cooking:
Elizabeth Falkner cubed the pork and pressure cooked it for tenderness, since, she said, blade steak is tough
She used a different pressure cooker for the spaghetti squash
She used the deep fat fryer to make 'fries' out of butternut squash. These fries were flavored with doubanjiang for the required sourness
The spaghetti squash salad was flavored with zest of lemon and lime
"Very beautiful. Good use of acid. There's acid in the spaghetti squash that really pops it."
"I really love the spaghetti squash myself. I think I prefer that to the other squash."
"I really love what's happening with the beautiful steamed pork. That's for me, it's, like, the happy space of the dish."
"The pork is tender. This hot sauce, I would have loved it more incorporated ...stir fried together."
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