Roy's Grilled Pork Medallions with Watercress Salad and Shoestring Potatoes

Roy's Grilled Pork Medallions with Watercress Salad and Shoestring Potatoes

Marinade:
warm water
1 chopped green bell pepper
1/2 chopped onion
2 bay leaves
10 black peppercorns
1/2 cup sugar

1 boneless pork loin, about 1 3/4 lbs
1 large potato

Mushroom-watercress Bed:
2 tbsp sesame oil
1/2 tsp ginger
1/2 tsp garlic
4 oz sliced shiitake mushrooms (I used dried)
1/2 c. watercress stems
1 c. julienned red bell pepper
2 c. bean sprouts
1/2 tbsp oyster sauce
1 tsp toasted sesame seeds

1 quart canola oil for deep frying

Watercress salad:
3 tbsp olive oil
pinch ginger
pinch garlic
pinch chile paste with garlic
3 tbsp rice vinegar
1/2 c. julienned red bell pepper
1/2 c. julienned yellow bell pepper
8 oz watercress leaves
3 tbsp crushed toasted mac nuts.

Marinate the pork over night in the fridge.
julienned the potato and soak in water for up to an hour.
Shortly before you're ready to cook the pork, prepare the grill. To assemble the mushroom-watercress bed, heat a wok and stir fry the ginger, garlic, mushrooms, watercress stems and bell pepper over medium heat for 1 minute. Add bean sprouts and oyster sauce, saute for 30 seconds longer, add sesame seeds and remove from heat.
Grill pork, 7-8 minutes per side over high heat for medium doneness. Cut into 12 slices.
Drain potatoes and dry thoroughly. heat the oil and deep fry the potatoes over high heat until browned and crisp, (*toss with salt) and drain on paper towels.
To make the watercress salad, heat the olive oil, lightly brown the ginger and garlic over medium-hihgh heat. stir in chile paste, vinegar, bell pepper. Put into a large salad bowl and toss with watercress leaves and mac nuts, and 1/4 of the shoestring potatoes.
Arrange a mushroom watercress bed in the center of each serving plate, top with three slices of pork. Place the watercress salad on top of the pork and remaining potatoes on top of the pile.

Rating: B for excessive fussiness.