Preparing the Sides for Gourmet Pork Roast

Video Transcript

I thought for our Asian pork we could do a very simple side dish. It's interesting because we just take and caramelize some onions and add some sweet peas. It's hard to describe what those two things do together, but it's an amazing burst of flavors. Very easy to do, and it goes really well with the Asian dish. So, here it is. We've got a quarter of a large onion. And I'm going to just slightly trim the top so that I can peel back the brown because we don't want to eat the brown, that's not very good. But I'm leaving the root end intact which will make it easier for me to cut. I just want to slice off a little bit of this brown over here. You'll note, I'm not using too much onion. We don't need that much. This is a simple side dish, and it's to enhance the flavor of the peas. It's really three simple ingredients. It's a wonderful, sweet Vidalia onion. You would normally use a small to medium-sized onion. Here I have a quarter of a huge onion. Organic frozen peas, really easy. Sugar. That's all it is. But the trick is caramelizing the onions to begin with. So, I'm not even going to slice up the side, I just want to get some really nice thin sort of ringlets on the onion. Pretty like that. Oops! I have a runaway onion! I'm going to take it down this way. Now, I'm starting to get near the edge. Slice here. None of this has to be perfect, because these are all going to cook down to a really lovely onion, almost like a marmalade. Toss this little piece away. I'm going to start to heat my pan up and I want about a medium to medium high heat. I don't want it too hot because, remember, I want to get these to caramelize but not to burn so that the sweet flavor comes out. I'm just kind of separating the pieces here. Of course, they'll separate in the pan as we're working. But, just to give me a little bit of a head start, separating the pieces so you can see that it's approximately this size of a piece.

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