Red beet char siu pork
Pork second courses
I admit that I crafted this recipe to later make a breakfast omelette in the style of a little strip mall courtyard breakfast spot called Cinnamon's in Kailua, Hawaii. My husband and I refueled at this adorable spot after a morning hike up the Lanikai pillbox trail which ascends steeply in the hills overlooking the windward beaches of Oahu. We ordered a sweet dish, Guava Chiffon Pancakes, and a savory dish, called the Chinese Omelette, and split them between us. The omelette was packed with shockingly red Char Siu pork and a medley of bean sprouts, scallion, cabbage and carrots and absolutely hit the spot. I was puzzled about how to get the red color without artificial dyes, when I found a few red beets in my crisper drawer and went from there. I served this for dinner over roasted broccoli (cooked in the same oven and same sheet tray as the pork, in fact). To use the leftovers, I make a frittata by sauteeing bean sprouts, grated carrots, sliced scallions and hearty napa cabbage in an oven safe pan in a bit of light oil with a touch of soy sauce and sesame oil. When softened, pour over 6 eggs beaten with a splash of milk, salt and pepper and cook until the bottom just starts to set, then scatter in cubes of leftover pork and put under the broiler until set. Enjoy for dinner then breakfast!
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