Shredded Pork, Onions, & Peppers with Endive

Appetizer, Entree | August 25, 2016 | By

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I was watching TV earlier this week and something about shredded pork came on and it got stuck in my brain – I wanted it! I hadn’t made shredded pork before but everything I’ve seen about it has a slow cooker involved and LOTS of time needed to make it. I am not a fan of recipes that take too long to make. Since the KitchAnnette goal is to provide recipes that are quick, easy, and delicious, I had to figure out how to get what I wanted in as little time as possible. Hmmmm…

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It occurred to me that when I have made my succulent Pot Roast with Onions, the cooking time is much quicker when I cut the meat into smaller pieces. No oven or slow cooker necessary either – all I need is a pot with a cover and my trusty stove! I then entered my spice lab (haha) and put together a bunch of complimentary flavors that work so well with the pork. And dare I say… this is a “good for you” recipe that tastes so much more decadent.

Here’s how:

IMG_0652INGREDIENTS:
• 1 large onion
• 2 peppers
• 1 tbsp coconut oil
• 2 pork chops, 1/2 lb each
• 8 oz chicken stock
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ginger
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/2 tsp black pepper
* 2 bulbs endive

DIRECTIONS:
1) Chop the onion and peppers. Set aside.
2) Slice pork chops into strips. Set aside.
3) Add oil to a large saucepan. On medium heat, sear the pork strips and remove from pot. Set aside.
4) Add onions to the pot and cook until translucent. Remove from pot and set aside.
5) Add peppers to the pot and cook until soft. Add back the onions and pork strips. Pour in the chicken stock. Season with cayenne, cumin, paprika, ginger, tarragon, salt, & pepper. Turn heat to low and cover. Cook for 45 minutes.
6) The pork should be tender enough to shred. Remove from pot, shred, and add back to the pot. Mix well.
7) Serve as an appetizer by spooning mixture into endive leaves. Serve in a bowl with endive leaves as entree.

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I love using endive as an edible utensil. The leaves are sturdy enough to handle the shredded pork, and their bright flavor and crunch are the perfect counter to the touch of heat. Of course you could always nix the endive in favor of egg noodles or make a sandwich from it! Yeah! Served as a chic appetizer or a substantial entree, this dish works wonderfully. You’ll want to en-DIVE right in! Ha!

Annette

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