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Heart Shaped Bacon Wrapped Pork Loins (with yuzu noodles & 65 degree sous vide egg)

February 12, 2014 by Jennifer Che 1 Comment

Untitled
I’m having way too much fun playing with heart shapes this week.I’m sort of in shock that, in all these years, I never tried to make any heart-shaped food. It’s no secret that I love “playing” with food, creating fun shapes, designs, and characters. A simple search for Totoro on the blog will give you a taste of the crazy creations I’ve made in the past. Despite all that, it never occurred to me to make heart-shaped food for Valentine’s Day.I think my inspiration that started with the heart-bellied Totoros got my creative juices churning. Tonight for dinner – just for the fun of it – I decided to try making these cute little heart-shaped bacon wrapped pork loins.
_DSC6138
They fry up beautifully on the pan and aren’t too hard to make. I basically roughly cut a triangle of pork loin and then cut out a corner from one side in order to make a heart-like shape.
_DSC6139
Add salt and pepper to season the pork, and then wrap the whole thing in bacon.

I fried it on a pan over medium heat, cooking on each side until it crisped up nicely (several minutes). It was a bit tricky to keep the bacon tight against the indented part; it kept wanting to flatten out. I tried sticking a chopstick (a metal one!) in the groove while frying to keep the bacon snug against the pork. It helped, but next time I might try to find something a bit heavier or bigger to weight it down more.
_DSC6140
The finished product can easily be sliced for all sorts of fun presentations.
_DSC6144
I served it with cold hand-pulled noodles (no, I did not pull them myself this time). Instead I bought some refrigerated fresh ones at C-Mart. The noodles were tossed with yuzu kosho (one of my favorite condiments in the world), bonito, and dashi powder. On top I added a velvety 65 °C (149 °F) sous vide egg.
_DSC6143
Simple, elegant, and delicious: the perfect quick yet thoughtful weeknight meal. Serve with a side of vegetables (we had some classic Chinese chives with 5-spice bean curd), and you’re all set for dinner.

Enjoy!

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All Rights Reserved

Filed Under: Asian, Japanese, Kawaii (Cute), Meat, Noodles, Pork, Recipe, Sous vide

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Comments

  1. saucy gander says

    February 13, 2014 at 6:00 am

    These are gorgeous, and so much fun!

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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