Ground Pork Masala
Exploring flavors outside of American cuisine to expand palate and home cook repertoire. Variation to include more widely used ingredients in everyday cooking and living.
boil 3 cups of water and a teaspoon of salt on medium-high heat
add rice, two sofrito cubes, and reduce heat to medium
cover content and let cook for 7-10 or until all water has evaporated
seperate rice with fork and incorporate seasoning into all of rice
let stand on warm mode while completing ground pork marsala
preheat skillet on medium heat with EVOO
slice onion and cut in halves
julianne half of each bell pepper color
add veggies to skillet to saute'
salt and pepper to taste
chunk ground pork into small peices before placing in hot pan, this will ensure that each chunk is even during cooking. You can also place all of it in pan but may serve less people because of large chunks.
push contents to the side as you continue to add pork until full pound is in skillet
cover contents and continue to let cook for about 15 minutes, stirrin contents occasionally
add half a bag of frozen spinach to skillet and continue to cook until spinach is cooked down and incorported with the rest of ingredients 5-7 more minutes.
Add 1 jar of Tikka Masala
stir and let warm on medium-low heat for 5-7 more minutes
Add 1 serving spoonful of rice to bowl first
Top with 1-2 serving spoons of pork masala mixture
How to make
2 cups of Jasmine rice
salt and pepper
EVOO (extra virgin olive oil)
2 sofrito cubes (onion, garlic, and parsley)
red, yellow and orange bell peppers
medium size onion
2 large garlic cloves
1 lb. ground pork
1 12.5 oz jar or Tikka Masala Sauce