Let’s talk about Overlords for a second. I think they’re terrifying and incredibly nosy. I’m minding my own business, buildin’ SCVs and stuff, and this Overlord just waltzes on over to my base and starts telling all of his Zerg buddies about my business. Seriously?
I understand you’re just trying to do your job, Mr. Overlord, but can you please knock or something?
The worst thing is that these Overlords got their fancy speed boost, so now my early game marines and their stubby little legs can’t catch up them before they conveniently drift away. Basically, my problem with these space meat balloons is that they’re lowering the property value of my base and it needs to stop.
- garlic powder (if you have fresh garlic cloves, please us that)
- 1/2 tablespoon of cinnamon
- 1 tablespoon of soy sauce
- 1 teaspoon of oyster sauce
- 1 teaspoon of olive oil
- 1/2 onion
- 1 lb of pork loin (cut into 1 inch medallions)
- 2 -3 red plums
- 1/2 lb of bok choy
- 1/2 cup of rice
Total prep time will be about ~30 minutes. Total cook time will be about 45 minutes. This recipe will serve 4 people. Optional: You can marinate the pork in the soy mixture for up to 24 hours. Details to follow!
- Cook rice over the stove or with a rice cooker.
- Slice the onion.
- Cut the plums in half and remove the pit (stone).
- Pre-heat oven to 375° F (190° C)
- Place pork loin medallions, onions and plum halves in a baking dish.
- Sprinkle salt, pepper and cinnamon over all of the ingredients. Sprinkle garlic powder over just the pork.
- Combine olive oil, soy sauce and oyster sauce in a bowl.
- Drizzle sauce over the ingredients.
- Bake for about 45 minutes.
- Steam bok choy.
- Remove dish from the oven and let rest for about 5 minutes.
- Place bok choy on a dish, then place pork, onions and plum over the bok choy. Drizzle sauce from the baking dish over the pork. Serve with rice.
GG WP, Overlord.
Collegiate Starleague founder and all-star, hazelynut, had the inside scoop prior to this recipe’s posting. So, she tried it out and returned with epic results! She did a minor change though — and that is marinating the pork in the sauce instead of pouring it over.
You can try this and it may yield a slightly better result, or if you’re short on time, you can leave the marinading process out. All up to you! Hooray for choices!
This looks delicious! The lighting and quality of your pictures always astounds me. I have to ask, what camera do you use for these pictures?
Thanks! Keep ’em coming!
Thanks Lindsay! 😀
I’m using an Olympus PEN E-PL1.