|Minced Garlic Pork With Poblano Chili|
A simple dish of minced garlic pork belly and slivered poblano chili.
My late brother Claud loved this simple type of a dish.
I remembered him hanging around the kitchen when
our cook would brown minced pork in garlic and onions
for a vegetable dish. He enjoyed picking on the browned
sauteed pork just before the vegetable was added.
Well the cook was not too happy about it.
I replicated this way of cooking and it is delicious! No wonder my brother
loved to hang around the kitchen when lunch or dinner is being prepared.
1 lb. minced pork belly- season with amazing dry rub and let stay for an hour.
2 tablespoons of olive oil or canola oil
1 to 1-1/2 minced garlic head (the more the merrier!)
Kosher salt/and black pepper
1 Poblano pepper - seeds removed/cut into thin strips
Sautee the pork in a hot pan until it starts to brown, add the garlic and continue
stirring on medium heat. Keep stirring and cook for about 20 minutes
before adding the poblano pepper. Stir to mix, correct seasoning,
add a teaspoon of paprika. Add a tablespoon of water to scrape off the
bits and pieces on the pan from the carmelized pork. Cook for another
5-8 minutes. It is great served over cooked jasmin rice.