Caribbean Pork Bowl

wtorek, 11 lutego 2014

Caribbean Pork Bowl

Time: 40 mins

Ingredients

  • 4 -6 tomatillos, quartered
  • 1 1/2 cups fresh pineapple, chopped
  • 1/2 cup white onion, chopped
  • 1/2 cup fresh cilantro leaves, lightly packed
  • 1/4 cup fresh lime juice
  • 1 jalapeno, chopped
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt (second measurement)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 lb pork tenderloin, trimmed, cut in 1 1/2-inch cubes
  • 1/2 lb kielbasa, cut into 8 pieces
  • 2 tablespoons garlic, minced
  • 1/4 cup fresh lime juice

Directions

  • 1 Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
  • 2 Remove husk, drain and rinse in cold water.
  • 3 Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
  • 4 Cover and chill.
  • 5 Blend spices.
  • 6 Toss trimmed pork with spice mixture.
  • 7 Heat oil in a large saute pan over medium-high heat.
  • 8 Saute pork for 5 minutes, stirring occasionally.
  • 9 Stir in kielbasa and garlic.
  • 10 Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
  • 11 Deglaze with lime juice and boil until syrupy, 1-2 minutes.
  • 12 Serve with black beans and rice, and top with tomatillo salsa.

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