« Spicy Pig and Plantain Soup
Touchdown Stuffed Mushrooms »
In a bowl add pork, garlic, ginger, a couple tablespoons of olive oil, salt and pepper. Cover and refrigerate for at least 2 hours or overnight.
Remove pork and allow to sit at room temperature for 5 minutes. Remove any excess garlic or ginger pieces from the pork and add to a preheated grill pan. Cook for 2-3 minutes per side.
While pork is cooking, in a separate pan heat about 1 tbsp of olive oil over medium heat. Add prewashed baby spinach and cook for about 2 minutes. Add salt and pepper to taste.
Add a heaping amount of spinach to each plate and top with individual pork slices.