Tuesday, February 15, 2011

Eat for a Week, Episode 28: Citrus Pork Casserole

I still had some ginger left from the last episode so I decided to make use of a bit more of it. (Stick unused ginger in a zip-lock baggie and throw it in the freezer. When you're ready to use it again, just pop it in the microwave for about 10 seconds and it'll be thawed enough to cut/grate.) My grocery bill was about $14. I had to buy everything but garlic, ginger, and rice.


2 Cups uncooked rice
1 bunch green onions, cut into 1" pieces
1 shallot, finely chopped
6 cloves garlic, sliced
1 jalapeno, finely chopped
1 can corn, drained
8 oz. sugar snap peas
2 lbs. boneless pork chops, cut into 1.5" to 2" chunks
2 1/2 Cups chicken stock
Juice of 1 lime, 1 lemon, and 1 blood orange
Salt and pepper to taste


Preheat oven to 375°
Combine all ingredients in a large casserole dish and mix well.
Cover tightly with foil and bake for one hour.
Remove foil and bake for 15 more minutes.
Allow to cool for about 10 minutes, then enjoy.

Of course, this recipe would work equally well with chicken or turkey. I think beef might be a little too strong a flavor, but it's worth a shot. If you can't find blood oranges - this was the first time I'd ever seen them at my local store - a regular orange should do quite nicely. Also, I let the casserole cook uncovered for 20 minutes and the pork ended up a little too dry, so I'd stick with the 15 minutes there.

Over all, I'd have to say this turned out really well. It also reheats very nicely.

Music for this episode was "Family Reunion (Part 1)" by The Hybiscus Journals. It is available here: http://thehybiscusjournals.bandcamp.com/track/family-reunion-part-1