8 July, 2018
This is based on a dish my mom would make for my sister and I that always reminds me of home. A mix of pork and potato cubes quickly pan fried to perfection. I upgraded the original one-pot meal by using some lean pork cuts, enhancing the spices and adding fresh herbs then cooking it in my favorite weapon – the Wok.
Ingredients (serves 4)
- 1.5 lbs of Pork Loin or Tenderloin, cut into 1/2″ cubs
- 4 nitrate free hot dogs (or your favorite regular ‘dog)
- 4 medium peeled potatoes, cut into 1/2″ cubes (SAVE THE PEELS & use them here)
- 2 medium onions diced
- 3 garlic cloves, cut in half
- 3 bay leaves
- 2 TBSP of Sweet or Smoked Paprika
- 1 TBSP of Ground Cumin
- 1 TBSP of Black Pepper
- 1/2 TBSP of Kosher Salt
- 2 TBSP of Extra Virgin Olive Oil
- 4 TBSP of Bacon Fat or a good Pure Pork Lard
- 2 TBSP of Canola Oil
- 2 TBSP of Tomato Paste
- 1/2 Cup of white wine
- 1/4 bunch of Cilantro, diced (no stems)
- Mixing bowl
- Cast Iron Pan or Wok
- Lid for Pan (A large metal bowl or Wok Cover)
Place the Pork into the mixing bowl with the Paprika, Cumin, Pepper, Salt and Olive Oil. Mix to coat.
Heat up your pan over medium heat. Add the fat and canola oil (canola oil helps keep the fat from burning). Once you feel heat, add the pork, hotdogs, onions, bay leaves and potatoes.
Toss a bit, cover with lid and let cook. Stir occasionally to let all sides of the food hit the oil. The pan cover will steam the potatoes and keep the moisture in the pan.
After about 7 minutes, add the tomato paste and cook for a minute. Then add the wine and garlic. Toss then cover again for another 5 minutes.
Top with Cilantro (optional)