Pork cooked in salsa and red pepper chilli flakes.
- 1 lb boneless pork sirloin
- 2 tbs olive oil divided
- 1 tsp red pepper chilli flakes optional
- 1 Italian chilli pepper (optional)
- 1 clove garlic crushed
- 1/2 tsp salt
- 1/2 cup white wine omit and use all broth
- 1/2 cup chicken broth vegetable may be used
- 1 cup salsa
- 1/3 cup preserves peach or apricot
- 2 tbsp cornstarch thickener
- 1 avocado plating
- 2 tbsp diced cilantro or parsley plating
- sour cream or yogurt plating
- cooked rice with vegetables
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Cut the pork into cubes.
Brown the pork in the olive oil.
Do not overcrowd the pan. I do it in batches.
Add another tbsp of olive oil to the pan.
Return the pork to the pan and add the garlic and red pepper chilli flakes.
If you choose to use the Italian chilli pepper, dice now and add.
Cook for one minute. Heating up the pepper flakes.
Add the wine and broth and stir.
Cover and let simmer on medium/low heat for 25 minutes.
Place the salsa, preserves and cornstarch in a bowl to combine.
Stir into the cooked pork and stir over medium heat.
When the mixture thickens and bubbles it is ready.
You can serve it over plain rice, but I like rice with vegetables.
Score and dice the avocado.
Place the avocado over the platter.
Serve sour cream on the side or over the avocado.
Sprinkle the finished dish with parsley or cilantro.
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