I've made Caribbean Pork Bowls several times in the past year, but never took the time to type out the actual recipe. Tonight's the night I am finally going to get to it. The funny thing is that tonight's the first time I didn't use pork. I used chicken breast instead of pork tenderloin and found it worked just as well. Here's the recipe.
CARIBBEAN PORK BOWL
from Cuisine at Home's Weeknight Menus
Makes 4 Pork Bowl servings
Total Time: 40 minutes
Ingredients:
Blanch; Pulse with:
4-6 tomatillos, quartered (8 oz.)
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 t. sugar
1/2 t. kosher salt
Blend:
1 t. chili powder
1 t. brown sugar
1 t. kosher salt
1/2 t. black pepper
Toss with Spice Mixture; Saute in 2 T. Olive Oil:
1 lb. pork tenderloin, trimmed
Stir in:
1/2 lb. kielbasa, cut into 8 pieces
2 T. garlic, minced
Deglazed:
1/4 cup fresh lime juice
Directions:
1. Blanch tomatillos in boiling water for 5 minutes, or until they begin to soften. Remove husk, drain and rinse in cold water.
2. Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped. Cover and chill.
3. Blend spices.
4. Toss trimmed pork (cut into 1 1/2" cubes) with spice mixture. Heat oil in a large saute pan over medium-high; saute pork for 5 minutes, stirring occasionally.
5. Stir in kielbasa and garlic, and saute an additional 5 minutes, or until kielbasa begins to brown, stirring to keep the garlic from burning.
6. Deglaze with lime juice and boil until syrupy, 1-2 minutes. Serve with Black Beans and Rice, and top with tomatillo salsa.
The salsa recipe makes way more than is needed for one meal. The first time I made the dish, I poured the left over salsa into an ice cube tray and froze it. Now I can pop a salsa cube in the microwave for a few seconds and it is ready to use.
