Mexi-Thai Minced Pork!

Ola! Ready for a Mexi-Thai themed dish to spice up Wednesday night dinner?

That's right, all the sweet and spicy flavour you've come to love from both food nationalities!

This is a recipe I came up whilst thinking (and yes, experimenting) to get rid of the minced pork that I have been trying to cook for what seems like ages now!

And, yes! It's gluten & dairy free! 

(Image is copyrighted to me)

 

Kath's Mexi-Thai Minced Pork

500 g lean, minced pork

2 tbsp. garlic, minced

1/2 large red onion, diced

1 red bell pepper, diced

1 tbsp. sesame oil (can use olive or canola as well)

lettuce, any type

1/4 Daiya pepperjack style shredded cheese (I prefer Daiya as it is completely allergen-free)

2 tbsp. brown sugar

1 tsp. cumin

1 tsp. coriander

2 tsp. rice wine vinegar

1 tbsp. lemon juice

1 1/2 tbsp. lime juice

1 -2 tbsp. Becel Vegan Margarine

Take 1/4 of diced onion, 1/2 of the red bell pepper, and the garlic and pulse for 5 seconds in food processor or until minced. Heat oil in large frying pan in between medium and high heat on stove and then add onion/garlic/pepper mixture. Cook for three minutes, then add pork, using two forks to pull pork apart. Cover.

Meanwhile, combine cumin, coriander, and brown sugar in small bowl until thoroughly combined. Stir in lemon juice, lime juice, and rice wine vinegar, stirring until sugar is dissolved. Set aside.

In smaller frying pan, heat margarine over medium heat. Once melted, place the other 1/4 of the red onion in pan to be caramelized. Do NOT forget about your caramelizing onions; stir them often!

Uncover pork and check to ensure that it has become a deep brown colour. Once deeply browned, add brown sugar mixture and stir, making sure that the mixture covers everything in pan. Reduce heat to simmer and let simmer for 20 minutes, stirring occasionally. When there is only 2-3 minutes left, stir in cheese.

Suggested serving:Add other 1/2 of red bell pepper to bottom of large bowl and place lettuce on top. Once timer rings for pork, place lettuce onto plate, then scoop pork mixture on top. Top pork with caramelized onions and (if preferred) more cheese.

©FrenchOnionSoupBlogCalgary

Enjoy!

Namaste