Curried Pork with Tomato Rice and Chimichurri Sauce

Deeply flavored pork chunks meet a rich tomato rice with a bright and spicy citrus sauce.

Ingredients

Curried Pork

• 1lb Pork Butt, cut into 1" cubes
• 4T S&B Curry Powder
• 2T Kosher Salt
• 1/2C Vegetable Oil

Tomato Rice

• 2T Garlic Paste
• 1T Ginger Paste (or 3T ginger garlic paste
• 2C Basmati Rice
• 1 14oz Can Petite Diced Tomatoes
• 1 10oz Can Rotel Original
• 1/3C Dried Minced Onion or 1 Whole Minced Yellow Onion
• 2C Water
• 1T Pork Broth Powder

Chimichurri

• 2T Chopped Parsley (or dried parsley, hydrated and drained)
• 3T Extra Virgin Olive Oil (EVOO)
• 1T Red Wine Vinegar
• Zest of 1 Lemon
• Juice of 1 Lemon
• 1/2T Kosher Salt

Steps

Curried Pork

1. Trim a Pork butt of excess fat, and cube into 1" pieces.
2. Place in a gallon freezer bag or bowl with salt and Curry powder. Cover 6 hours or preferably, overnight.
3. In a large braiser over medium heat, bring vegetable oil to a shimmer.
4. Brown the pork on all sides in the oil.
5. Add ginger and garlic pastes. Cook roughly 1 minute until fragrant.

Tomato Rice

1. In the same pan with the meat, add Basmati rice, stirring frequently until the rice is golden and begins to toast.
2. Add the tomatoes, Rotel, onion, water and broth powder to the pan.
3. Bring to a low boil, cover, and let cook 15 minutes.
4. Fluff rice, and serve!

Chimichurri

1. In a glass jar or a plastic tub with a tight fitting lid, combine all ingredients.
2. Shake until ingredients are emulsified.