This is one of the bento boxes I picked up at Daiso in Seattle. It is stainless steel, and has a plastic airtight lid. I have seen round bento boxes on other blogs, and they are often referred to as "Magic Round Bentos," because apparently they are super easy to arrange. I had to try it for myself.
It's true! For some reason, things just seem to fall into place in a round bento. I didn't have to arrange and rearrange things, like I sometimes do with my other bento boxes. Things just fit, and sort of naturally go where they should. I can't wait to try more of them!
In this bento box: steamed broccoli, cherries, slices of white nectaring, sugar snap peas, a pretty spicy radish (whew), arugula, and a cut up lightly breaded boneless pork chop. I made steamed broccoli and the pork chops for me and my hubby last night, and used the leftover chop for this lunch. Yum!
Cherries are in season now, super sweet and ready to be gobbled up. This photo is from the Sebastopol Farmers Market. I like to buy cherries this way, instead of buying a basket, because presentation is such a big part of making a bento lunch. Choosing each individual cherry lets me get the best ones.
Recipe for Lightly Breaded Boneless Pork Chops
4 thinly sliced boneless pork chops
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon aji amarillo ground pepper (or chili pepper)
2/3 teaspoon garam masala spice powder
1 tablespoon butter
1 tablespoon vegetable oil
Combine dry ingredients in a plastic bag. Add pork chops, seal the bag and toss to coat the meat with the breading. Melt butter and oil in a frying pan over medium high heat. Cook pork chops for about 2 or 3 minutes each side, until golden brown and cooked through. Makes enough for 4 bento box lunches, or enough for two dinner portions. You can sprinkle a little seasoned rice vinegar on the breaded chops for more flavor.
