Fusion Pork

We call this a fusion dish because of the mix of flavorings and spices. It’s a little bit Polynesian with the pork, coconut, and pineapple; a little bit Mexican with the cumin and chipotle, and a little Asian with the Ponzu,garlic, and rice. Speaking of rice, we use a fragrant variety for this dish such as Basmati or Jasmine, both are available in brown variety which adds chew and is far healthier.This is a quick and easy dish , very similar to a stir fry but with a twist. It is lightly “stewed” if you will, to produce a tender bite, as the pieces are cut larger than a stir fry.Serve with rice or Asian style noodles; buckwheat noodles are great!

4 large lean boneless pork chops; we used sirloin
1 large green bell pepper
1 large red pepper
1 large onion
1 large carrot
3 tablespoons of minced garlic
3 tablespoons of oil; we used coconut for this
3 quarter sized discs of ginger
¼ cup of smoky chipotle cooking sauce or 2 smoked chipotles
3 tablespoons of Ponzu with lime
¾ cup of crushed pineapple in juice
Pinch of crushed dried red pepper
½ cup water
Cumin

Cut the pork into bite-sized cubes and set aside. Slice the pepper and onion into strips. Add the coconut oil to a heavy skillet and heat. Add the porkand cook, while occasionally stirring, until brown. Remove the pork with a slotted spoon. Add the onion and pepper to the skillet and saute until wilted. Add the garlic, ginger, and 2 smoked chipotles finely chopped, if using the whole pepper in lieu of the jarred sauce. Return the pork to the pan and add 1 cup of halved cherry or grape tomatoes. Stir and cook adding ½ cup water. Add the 2 bunches of broccoli crowns and cook leaving it slightly crunchy . Add the pineapple and dash of cumin. Stir in shredded carrots and cover. Remove from heat and prepare rice according to package directions.
Scoop rice/noodles onto a rimmed platter or shallow serving bowl. Ladle pork and veggies into the center, working out to the edge. Leaving a little “border “ of rice/noodles.