Cubed Indian Pork with Sweet Onions and Bell Peppers (Deconstructed) #Publix4Pork

Heather says:

This recipe for pork cubes with sweet onions and bell peppers is a modification of another recipe for the National Pork Board’s Good and Good for You Campaign. I had to modify this recipe (which was supposed to be for kebabs) because skewers and small children do not mix. I swear I stored the skewers  in the highest cabinet, but still they were all destroyed in the name of sword fighting or spell casting a la Harry Potter. Who knows. However, I’m pretty much certain mine isn’t the only household that has a baking dish, but lacks skewers.

This week Publix and the Good and Good for you Campaign are featuring sirloin pork roast. Roast simply means a large cut of meat and the loin part refers to the cut coming from the loin (behind the shoulder, along the upper part of the back). It’s not as tender as the tenderloin but will still fall apart with a long, wet cook (like braising) so it’s not the best choice for the slow cooker. Baking, roasting, and indirect grilling work well for this cut.

This recipe is fantastic for a busy night. The marinade is simple to make and everything can be assembled first thing in the morning. The pork cubes cook in just about the same time it takes to make a pot of rice and a side of frozen vegetables. Easy peasy lemon squeezy. I love curry, and it’s a wonderful change of pace from our usual repertoire.

For more recipe ideas visit PorkBeInspired.com and follow them on Twitter.

: Indian Pork Cubes with Sweet Onions and Bell Peppers

: Recipe Courtesy of the National Pork Board

 

  • 1 bone-in sirloin pork roast, about 4lbs, boned and cut into 1 – 1.5 inch cubes
  • 2 large bell peppers (red, orange, or yellow preferred)
  • 1 large sweet onion, cut into 1 inch chunks
    Indian Spice Paste
  • 4 large garlic cloves
  • 2 TBSP curry powder
  • 1 TBSP kosher salt
  • 1 TBSP ground cumin
  • 1 TBSP coriander
  • 1/4 tsp cayenne (optional)
  • 1/2 cup lemon juice
  • 2 TBSP olive oil
  • 2 TBSP water

 Instructions

  • Place all of the Indian Spice Paste ingredients in a food processor and pulse until combined.
  • Place pork in a large zippered, plastic bag or a shallow, covered container. Stir spice paste in with the pork cubes and refrigerate for 2 – 4 hours.
  • Preheat the oven to 425F.
  • Place the pork cubes in a 9 x 13 baking pan and add the bell peppers and onions. Stir to combine.
  • Bake for 20 – 30 minutes, stirring once. Remove from the oven when the pork measures 145F.
  • Serve over rice

If you choose to prepare these as kebabs, assemble and grill directly over a medium hot grill. 10 – 12 minutes, turning to cook evenly.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 8

Calories: 225

Fat: 10 grams

Protein: 27 grams

Enjoy!

 This recipe was sponsored by Publix and the National Pork Board, all opinions including my dismay over skewers and impromptu weapons are my own.

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Comments

  1. says

    Oh, my… at first glance I read this as “Cuban Indian Pork” and wondered what on earth possessed you to mix those two particular cuisines. I have a feeling that would not end well.

    Okay, now that we have *that* out of the way. This recipe looks delicious! I told Hubs that if you keep posting these recipes, we’re gonna have to have some pork meals this coming week. This clearly tells me that you’re doing your job!! :~P

    Have a great weekend!

    • HeatherSolos says

      @rainintorainbows yeah, that would be the kind of special flavor combination I’ll leave to my friends who are into creating fusion cuisine. I’m sure if approached from the right angle, it could be divine. However, I just had my first sip of coffee and have no clue what angle that would be.

      If you like curry flavors, you’ll enjoy this dish. I love it when I find a dish that’s low effort and high payoff, flavor-wise, this would be one.

  2. says

    I shouldn’t have read this without having had breakfast; my stomach is making loud noises right now.

    You have no idea how much I lust after curry and this looks like a super easy.

    With the Cuban angle, you’re basically looking at oregano, bay leaves and cumin. Not sure oregano would play nicely with a curry but now I want to try. I mean, I *am* one of those people who loves cinnamon with meat. <–Had to throw that in there since it drives Heather crazy.