Pork Stir-Fry with Greens Far better—and even faster—than any takeout.
9/7/24 - I've been ordered weekly pork souvlaki and baklava from Nick the Greek for months now at $40 a pop. This recipe seemed like a tempting way to get my red meat fix and also save two thousand a year (so I can put that cash into traveling). Turned out surprisingly similar to Nick the Greek (and probably healthier too, since I'm using avocado oil), though I definitely overcooked it, since my meat thermometer read 165 degrees (5 above well-done/dry). Accidentally put in all the oil at the start instead of just half, which might have contributed. Almost as interesting as the meal are the boning knife, food scale, and meat thermometer I bought and used. You can tell I watch too much TV because the first two made me think of serial killers and cooking meth instead of the actually pretty mundane act of cooking pork.
