Caribbean-Style Pork

Quincy L. Cheek, Bollich, Patricia A.

Caribbean-Style Pork dish featured on "Jambalaya" for National Pork Month for October 2011.

October is National Pork Month so the October 2011 featured recipe on Jambalaya Morning Show will be Caribbean-Style Pork. Cumin, crushed red pepper flakes and peanut butter combine to create a sweet and spicy sauce for tender pieces of pork. In 2006, a study by the USDA revealed that six common cuts of pork such as chop, loin roast, and tenderloin are leaner today than they were fifteen years ago.

Caribbean-Style Pork

2 pounds boneless pork chops, cut into 1-inch pieces
1 tablespoon olive oil, divided
2 cups chopped red bell pepper
1 bunch green onions, cut into 1-inch pieces
2 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
2 teaspoons cumin
1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of pork; saute' 10 minutes or until browned. Remove from skillet with a slotted spoon and drain on paper towels. Repeat procedure with remaining oil and pork. Place pork, bell pepper and green onions in a 4-quart electric slow cooker coated well with cooking spray; stir well. Add hoisin sauce and remaining ingredients (soy sauce, lime juice, peanut butter, cumin, red pepper flakes, minced garlic) to slow cooker; stir well. Cover and cook on high for one hour. Reduce temperature to low and cook 5 to 6 hours.

Yield: 6- 8 servings.

Excellent served over brown rice or whole wheat pasta.
10/25/2011 6:23:27 PM
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