This is a different quintet, a quintet of pork recipes. The pork quintet consists of a basic recipe elaborated into one of the following five recipes:
Creamy Pork with Mushroom Sauce;
Cuban Pork Sandwiches;
Asian Barbecued Pork;
Chipotle-Mango Pulled Pork;
Spiced Indian Style Pork.
3 pounds boneless, skinless pork shoulder, cut into 1″ cubes
½ teaspoon salt
½ teaspoon black pepper
¼ cup tomato paste
1 cup low-sodium chicken broth
2 sweet onions, thinly sliced
3 cloves garlic, minced
¼ teaspoon cayenne pepper
1 can (14.5 ounce) coconut milk
2″ piece ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon garam masala
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
¼ cup chopped cilantro
Cooked brown basmati rice
Season pork cubes with half the salt and half the pepper. Heat vegetable oil in large skillet on medium-high. Brown the cubes approximately 6 – 8 min. Set aside.
Add to crockpot tomato paste, chicken broth, onions, garlic, coconut milk, ginger, cumin, turmeric, garam masala, and cayenne pepper. Mix well and add the pork. Cover and cook on high for 6 hours, or low, for 8.
Approximately 30 min. before end of cooking, add mango. Stir in cilantro just before serving. Serve over brown basmati rice.
Recipes out of the Blond Box 