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Ethiopian Inspired Pork & Vegetables

This 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.

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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
  • 1 ½ Tablespoons olive oil
  • 3 cloves of garlic
  • 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 [7]
  • 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 –

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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!

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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.

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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.

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Couscous –

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

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After the skins are removed, thinly slice each clove.

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

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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.

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Vegetables –

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Prepare all the vegetables first  20150815_164603_resized_1 [19]

Heat the olive oil in a skillet and cook the potato pieces until they begin to brown.  Add the other vegetables 20150815_165119_resized [20]

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

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Mix well.

 

Serve everything hot!

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Serves 4

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