One of the authors who I love to read is Diane Mott Davidson. She writes about a caterer in Colorado named Goldie. The books have recipes included in them too, which is something I love. Her most recent book is called Crunch Time. Honestly, this was not as good as some of her books, but there was a recipe in there that really intrigued me, Puerco Cubano or Cuban Pork.
So tonight was the night. I knew I had a great deal of nice fresh veggies in the garden, so when I came home, I went to the garden and picked some green beans, fresh chard and cilantro. The recipe did not call for chard, but I added it. It also did not call for onions, but I think that almost everything needs onions!
We served it over brown rice, with freshly steamed green beans and cherry tomatoes picked right off of the plants. Oh my!
Puerco Cubano:
Olive oil
1 pound ground pork
2 cloves freshly minced or crushed garlic
1 onion, chopped
2 cups chopped kale
2 teaspoons demi-glace (chicken or veal) - I used chicken stock, some worcestershire sauce and some white wine
1/4 cup all purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
2 cups fresh orange juice
1/4 cup fresh lime juice
garnish with cilantro
in large skillet, combine olive oil, chopped onions and chopped garlic. Once fragrant, add ground pork and cook until browned. Add chopped kale and cook until kale softens. Sprinkle with flour, salt, pepper and oregano. Add demi-glace or chicken stock mixture. Stir together, then once it thickens, add the orange juice and lime juice. Serve over brown rice.
This received rave reviews from the teenagers at my house. In fact, there are NO leftovers except the rice.
We served it with the fresh green beans and freshly picked cherry tomatoes.
