- Prep Time 15 min
- Cook Time 40 min
- Score 8/10
I chose to make pork vs chicken because I wanted to see the difficulty of the preparation, the smell and especially the taste of the spaghetti.
Take a look at the ingredients:
- Egg spaghetti - 400 gr
- Meat - chicken and pork – 250-300 gr each meat type
- Green beans - 300 gr
- Tomatoes - 4 pieces (which I made as pasta)
- Condiments, can’t live without them: parsley and dill, salt and pepper, sugar, ginger, garam masala (if you do not have, you can add cloves and cumin and ginger – all combined can reproduce the taste of garam masala ), coriander and garlic
- Olive oil - 1 1/2 spoons
- Balsamic vinegar - 2 spoons
- Soy sauce for the meat - 1 spoon
Your “kitchen instruments” should be:
- Stainless steel pot for boiling the spaghetti
How I did it:
Slice the meat: I chose to slice the pork meat different from the chicken meat, meaning: the pork is sliced in small “one bite” pieces the chicken is sliced filet.
Seasoning: Once the meat is sliced, season both the pork and the chicken with salt and pepper. Then, I continued seasoning the pork with sugar and ginger and the chicken with a touch of garlic. I first thought about the ingredient that I will prepare I keept the ingredients needed while prepping and cooking. The other ingredients (for the other dish / meat), such as the rest of the meat I put it in a special food bag and let it in the fridge ‘till the other meat is prepared.
Boiling the spaghetti: In a stainless steel pot with boiling water add the spaghetti and let them boil for 10 – 15 minutes. Add balsamic vinegar (trust me, you will love it) and continued mixing the ingredients. NOTE: if you have a pasta machine at home, I recommend to make your own pasta. The way you love it.
Vegetables for the chicken dish: Take the green beans, and let them boil for 5-7 minutes in a different steel pot. In this time, add salt and pepper. Do not prepare them entirely. The green beans are for the chicken – spaghetti recipe.
Pork first: The meat, oh yeeees, the meat must be finished. I took the pork meat first. Put the pork into a wok that is already papered with olive oil. Let it cook and when the color starts changing, when it is not as red as the raw pork, add a touch of garam masala and coriander. Taste or if you do not want to taste, then gently cut a piece of meat to see if it is done.
Check the spaghetti Once the meat is ready, put it aside and checked the spaghetti again. If the spaghetti are ready, take a sieve and get rid of the water. I’m telling you it smells and taste great! The balsamic vinegar accomplished its job.
Chicken's turn: Once the pork meat is finished the pork meat, I washed the wok and took the chicken meat from the fridge, put it in the wok, on a thin “bed” of olive oil (butter can be used also, it makes the pork moister). After you let the chicken filet change it’s color a little bit, add garlic, coriander and a touch of soy sauce. Taste. And if you do not want to taste (however, you should!) the meat, you can gently cut a piece of meat to see if it's done. Hmmm, smells great, I’m telling you! I let it cook for almost 15 minutes, 7 minutes on each side.
Beans While the meat is getting ready, take a simple pan, put a touch of olive oil and let the green beans cook for another 7 minutes.
Plating. Or… you can say "the moment of truth". Take 2 plates. One for the chicken – spaghetti dish and the other for the pork – spaghetti dish. On each plate put 2 medium size spoons of spaghetti. Add green beans and on top add the chicken filet on one plate and on the other plate add few “one-bite” pieces of pork.
Finishing with seasoning : with fresh parsley and…voila. Spaghetti: chicken vs pork meat.
My boyfriend, a pork meat lover, obviously chose the pork meat over the chicken, but I must admit that the chicken meat felt was more moist and melted in the mouth.
What about you? Are you a pork meat lover or a chicken meat addicted?