Crispy Pork

This is one of those wonderful, delicious dishes that can be adjusted according to your mood. It is quick, easy and yummy.

I started with some boneless pork ribs, cut into small cubes. Any cut of pork will do, but something with a little more fat on it will get crispier.

I toss the pork with whatever seasonings I am in the mood for. Tonight it was a little Jamaican Jerk seasoning, but I have used taco seasonings, chili seasonings, or Italian seasonings with great success. Let the meat marinate in the dry seasonings for a while (or all day, whatever).

When you are ready to cook them, preheat a heavy skillet or other oven proof pan with a couple tablespoons vegetable oil, in the oven to 425. When the pan is hot, add the pork and cook till brown and crisp, stirring every 15 minutes or so. Usually 1 inch or smaller cubes are done in 45 minutes or less.

When the pork is done, set the pork aside, and place the skillet with pan juices on the stove, add a can of beef broth and reduce to about 1/2, stirring up the crispy, yummy goodness that is stuck on the pan. Add the pork to the pan sauce and serve over rice or couscous.

I like to saute a few chopped onions and mushrooms in the skillet before I add the broth, but no one else in my house likes those.

Tonight I am trying it all (thickened slightly) over mashed potatoes because I don't have any rice. Maybe I will start a new trend, who knows.

Happy Thursday, everyone!