As much as I love being in the kitchen, and I really do, there are days when I just want to throw some nourishment in a pot and forget about it. As I write that, it reminds me of the old Ronco “Set it and forget it” rotisserie infomercials. As a member of the marketing community, it does rather embarrass me that we (not I, mind you) created infomercials to teach the public about what they never knew they needed. Most of us will always remember “Set it and forget it,” so it’s no wonder they made many millions of dollars (not I, mind you).
Back to the recipe - have you ever used black (fermented) garlic? It’s garlic that has been aged and fermented in a controlled setting, resulting in sweet, smoky, tangy cloves of garlic that don’t have the same “bite” as a raw clove. The health benefits of black garlic are similar to those of raw ones. But the aged garlic contain higher amounts of antioxidants and gives a different taste and aroma. Black garlic is also a good source of protein, fiber, iron, vitamin C and calcium. I could snack on them all day.
Use as much or as little of the black garlic as you like in this recipe - but please do try it if you haven’t! I tend to use a ton, but you know my penchant for garlic.
INGREDIENTS
1 3-ish pound pork roast (not the tenderloin)
1/3 cup black garlic cloves
1 tablespoon toasted sesame oil
2-3 ripe tomatoes, - cut into large chunks
1 yellow onion, cut into large chunks
1 cup or more Shishito peppers* halved and s
eeded
1 cup mixed bell peppers, seeded and cut into large strips
Sriracha or your favorite hot sauce
2 tablespoons soy sauce
Salt and pepper
METHOD
With a fork, mash half of the black garlic with the soy and sesame oil. Rub it all over the pork and set aside.
Place all the vegetables and the rest of the black garlic in the bottom of the crock pot.
(*Whole Foods has had Shishito peppers pretty regularly these days and I always pick them up when I see them. They are sweet, small, wrinkly and bright green. They’re especially good blistered or grilled).
Place the roast on top of the veggies and squirt with a little hot sauce (you can skip this or use a lot if you like heat - your call.)
The tomatoes should have a good amount of moisture in the bottom of the pan. If not, add a little broth so the veggies don’t scorch.
Set it and forget it. Four hours on high or eight hours on low. Salt and pepper to taste.
Serve over rice or with some garlic bread, and a Grüner Veltliner or a Rosé.
Pictured below is my most recent black garlic order from ObisOne, the only place I get my black garlic. They are 100% organic, they know their stuff and I’ve never been disappointed. In addition, they are a good company that does good things, including feeding the hungry every Sunday. Check them out on Facebook or their website ObisOne.com. Try the “Black Crack,” which is powdered black garlic - my favorite on a seared steak. (609) 202-9766 or info@obisone.com