October is National Pork Month so the October 2011 featured recipe on Jambalaya Morning Show will be Caribbean-Style Pork. Cumin, crushed red pepper flakes and peanut butter combine to create a sweet and spicy sauce for tender pieces of pork. In 2006, a study by the USDA revealed that six common cuts of pork such as chop, loin roast, and tenderloin are leaner today than they were fifteen years ago. Caribbean-Style Pork
2 pounds boneless pork chops, cut into 1-inch pieces
1 tablespoon olive oil, divided
2 cups chopped red bell pepper
1 bunch green onions, cut into 1-inch pieces
2 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
2 teaspoons cumin
1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of pork; saute' 10 minutes or until browned. Remove from skillet with a slotted spoon and drain on paper towels. Repeat procedure with remaining oil and pork. Place pork, bell pepper and green onions in a 4-quart electric slow cooker coated well with cooking spray; stir well. Add hoisin sauce and remaining ingredients (soy sauce, lime juice, peanut butter, cumin, red pepper flakes, minced garlic) to slow cooker; stir well. Cover and cook on high for one hour. Reduce temperature to low and cook 5 to 6 hours.
Yield: 6- 8 servings.
Excellent served over brown rice or whole wheat pasta.