Caribbean Pork Bowl Recipe #174019
Great dish to serve with black beans and rice. Posted for ZWT 2.
40 min | 40 min prep
SERVES 4
- 4-6 tomatillos, quartered
- 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 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt (second measurement)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lb pork tenderloin, trimmed, cut in 1 1/2-inch cubes
- 1/2 lb kielbasa, cut into 8 pieces
- 2 tablespoons garlic, minced
- 1/4 cup fresh lime juice
- Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
- Remove husk, drain and rinse in cold water.
- Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
- Cover and chill.
- Blend spices.
- Toss trimmed pork with spice mixture.
- Heat oil in a large saute pan over medium-high heat.
- Saute pork for 5 minutes, stirring occasionally.
- Stir in kielbasa and garlic.
- Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
- Deglaze with lime juice and boil until syrupy, 1-2 minutes.
- Serve with black beans and rice, and top with tomatillo salsa.
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5 stars