Spiced Pork with Cardamom and Coconut Milk
   
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Spiced Pork with Cardamom and Coconut Milk

Spiced Pork with Cardamom and Coconut Milk
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Yield:
Serves 4

Prep Time:
45 minutes (plus marinating time)

Cooking Time:
45 minutes

Ingredients:

  • Spice Mix:

  • 1 tsp cardamom
  • 1/2 tsp EACH: cumin, cinnamon, turmeric, 
  • 1/4 tsp salt and black pepper

  • 1 lbs. Ontario pork loin boneless rib chops or pork shoulder, chopped into 1” cubes
  • 1 Tbsp canola oil
  • 1 medium onion, sliced2 tsp EACH: garlic and ginger, chopped
  • 1/2 tsp cardamom
  • 2-1/2 cups sweet potato, peeled and chopped into 1” cubes
  • 1/2 cup Medjool dates, pitted and chopped
  • 1/4 cup olives, sliced
  • 3 tomatoes, chopped
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • 1 (400 mL) can coconut milk
  • 1/2 cup water
  • 2 tsp cornstarch
  • 1/2 cup mint leaves (optional)

Cooking Instructions:

  1. In a small bowl combine the Spice Mix ingredients (cardamom, cumin, cinnamon, turmeric and salt and pepper).
  2. Place pork into a resealable freezer bag. Sprinkle Spice Mix over top, toss to coat. Refrigerate 2 hours or overnight.
  3. Heat oil in a Dutch oven on medium-high. Add pork cubes and cook, stirring, 6-8 minutes. Remove.
  4. Add onion (and a bit more oil if needed) and sauté for 3 minutes. Lower heat a bit, add garlic, ginger and cardamom and sauté 2 more minutes.
  5. Add pork, sweet potato, dates, olives, tomatoes, lemon zest and juice, coconut milk. Separately mix water and cornstarch, then add.
  6. Bring up to simmer, reduce heat and continue to simmer, stirring occasionally for 30 minutes.
  7. Serve topped with torn mint leaves.

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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