Cuban-Style Pork Bites
Served over Yellow-Cauliflower Rice!
Pork, the other white meat! I always overlook pork when planning out meals for some reason but I’m trying to get better about it. It’s so affordable, so versatile, like chicken, and when cooked right, really yummy!
2 lbs boneless pork, chopped into 1-inch pieces
6 Tablespoons olive oil
1/2 cup flour
2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 teaspoon cayenne (or to your heat liking)
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon salt
pepper to taste
For the Cauliflower Rice:
(Not low-carb? Serve with Vigo Yellow Rice!)
1/2 cup onions, diced
1 teaspoon cumin
1/2 teaspoon turmeric
3 Tablespoons cilantro, fresh
1/2 teaspoon oregano
2 cloves garlic, minced
2 teaspoons chicken flavor bouillon, like Knorr
4 cups cauliflower rice
1/4 cup chicken broth
salt (if needed)
pepper to taste
Combine the flour through pepper in a large bowl. Mix well.
Heat oil in a large skillet over medium-high heat.
When the oil is ready, toss the pork in the seasoning mixture to coat shaking off any excess.
Brown pork in batches, not all at one time so they brown nicely, turning once to brown both sides; 3-5 minutes.
Remove the pork and keep warm until all the pork is browned.
In the same pan, add the diced onions and sauté until translucent.
Add in garlic, and stir for 30 seconds.
Now add in the cauliflower rice. Stir to coat the rice in the pan drippings.
Stir in the cumin, cilantro, oregano, turmeric, and chicken bouillon
Sauté until cauliflower rice is to your liking texture-wise, about 5 minutes, more if you like it more tender.
Add in the broth, stirring until it’s absorbed all the way. Sauté for 3 or so more minutes and cook until the texture you like. Less time for more ‘al dente’ and more time for a softer bite. Test and add more salt if needed.
To serve, plate the cauliflower rice and top with the pork bites.
Garnish with additional cilantro.
A can of black beans seasoned with Sazon would be a great addition to this dish!