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Ground Pork Masala

45 minutes

8 servings


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.

Ground Pork Masala



  • 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

Pork Masala

  • preheat skillet on medium heat with EVOO

  • dice garlic

  • 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

  • frozen spinach

  • 1 lb. ground pork

  • 1 12.5 oz jar or Tikka Masala Sauce

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