Ethiopian Inspired Pork & Vegetables with What’s For Dinner Sunday Linky!

image_pdfimage_print

linkyThis week I decided to try some ideas inspired by different parts of the world.  My husband and I love to try food from different cultures and have discovered some great flavors.  I’ll be posting recipes inspired by Cuba, the Middle East, Thailand and, today, Ethiopia.  (then scroll to the linky after today’s recipe to share your own great “What’s for Dinner” blog posts!

20150815_170319_resized

And here’s how you make Ethiopian Inspired Pork and Vegetables…

What you need:

PORK –

3 pounds pork loin roast

5 Tablespoons Berbere spice (see note in instructions)

2 Tablespoons olive oil

6 small tomatoes (not cherry) cut in half

2-3 cups chicken broth

2 Tablespoons lemon juice

 

Couscous –

2 cups chicken broth

1 ½ cup dry couscous

3 cloves of garlic

1 ½ Tablespoons olive oil

1 cup finely chopped cilantro

1 Tablespoon butter

 

Vegetables –

2 cups chopped cabbage

½ white onion, quartered and sliced

1 carrot thinly sliced (I use the slicing part of an old grater)  20150815_163832_resized

1 potato – cooked whole and then cut into medium chunks

1 ½ Tablespoon olive oil

½ teaspoon cumin

Salt and lemon pepper to taste

How to Do it:

PORK –

20150815_170329_resized

Mix the berbere powder with the olive oil.  NOTE:  Berbere is the Ethiopian version of curry.  It is a blend of several spices.  But I am the LAZY gastronome, so I just bought a premade blend.  It is spicy, so be warned!

20150815_173425_resized

Rub the pork with the lemon juice and the berbere paste.  Place fat side up in a crock-pot with the tomatoes around it.  Cover about half way with the broth – do not cover fully.

20150815_075410_resized

Cook on high for 1 hour, then reduce heat and cook on low for about 5 hours, or until the meat is fork tender.  Turn to warm while you prepare the other meal components.

20150815_163049_resized

 

Couscous –

20150815_170345_resized_1

Skin the garlic by pushing gently with the flat side of a knife until the skin cracks.  Be careful not to crush the garlic.

20150815_162706_001_resized

After the skins are removed, thinly slice each clove.

20150815_162858_resized

Heat the olive oil in a saucepan and cook the garlic on medium heat until it is golden brown.

20150815_163234_resized

Add the broth and bring to a boil.

Remove from the heat and stir in the couscous.  Cover and let sit while you prepare the vegetables.

Before serving, fluff with a fork and add the butter until it is melted, then stir in the cilantro.

20150815_165456_resized20150815_165029_resized

 

 

 

 

 

 

 

 

Vegetables –

20150815_170337_resized_1

Prepare all the vegetables first  20150815_164603_resized_1

Heat the olive oil in a skillet and cook the potato pieces until they begin to brown.  Add the other vegetables 20150815_165119_resized

and cook, stirring occasionally, until the start to get tender.  Add the cumin and salt and pepper to taste.

20150815_165409_resized

Mix well.

 

Serve everything hot!

20150815_170358_resized_1

Serves 4

 

 

And now – It’s YOUR turn!!

 


Share
This entry was posted in Blog Hops, Cabbage, Ethiopian, Fruits and Vegetables, Internationally Inspired, Main dish, pork and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Ethiopian Inspired Pork & Vegetables with What’s For Dinner Sunday Linky!

  1. May says:

    Yum, this looks delicious! Thanks for sharing at ‘What Are You Doing?’ Blog Hop!

  2. This looks amazing!!! Seriously.. YOU ROCKED IT THIS WEEK! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo

Leave a Reply

Your email address will not be published. Required fields are marked *