Tuesday, March 6, 2012
Creole Pork and Rice.
I was looking for a Pork recipe that I could adapt to the TMX, and was under 300 Cals. per serve . I found this one on www.food.com. I can't believe how simple and tasty it is. I would serve it to visitors, tarted up a bit. Probably with veggies and a yoghurt and cucumber sauce. The length of time to cook will depend on the cut of pork used. I had a tray of pieces from the supermarket.
1 onion, quartered.
2 cloves of garlic
1 glug of oil
750g of cubed pork
1/2 cup of thinly sliced red capsicum pepper
1/2 cup of uncooked white rice.3/4 teaspoon chicken powder, or similar.
1/8 teaspoon of black pepper
420g tin of diced tomatoes, undrained. ( I used 3 large home grown toms, quartered)
1 dessertspoon of Tomato paste or semi dried tomatoes.
1/3 teaspoon of chilli flakes
12 fresh Okra , tops removed, (optional)
1/3 cup of water, you may not need this.
Drop onion and garlic on to rotating blades, speed 5 , until chopped.
Scrape down and add oil. Cook 5 mins / 100 / speed 2.
Add pork and cook for 10 mins./ 100 / REVERSE /speed 1
Then add every thing except water.
Cook 10 mins, (check Pork after 5 mins ),100 /REVERSE /speed 1.
Check water, if too dry add.
Stand for 10 mins. in the TMX bowl. This will finish cooking rice if not fully cooked.
The original recipe had cheese grilled on top. So could place cooked dish in oven proof serving platter and sprinkle with grated cheddar and grill.