By Misty I.
May 13, 2020
We’re still under a “safer-at-home” order and I’m stilllllll making dinner for my family. Here’s an easy dinner that takes 10 minutes of prep. Use my recipe as a guide, but season to make it your own. However, if you want it to taste good, you’ll have to simmer it for at least 45 minutes so plan accordingly. I usually make it the day before I plan to serve it. This recipe makes more than enough to feed a family of 4 at least two nights.
Pork and Peas
- 6 cloves of garlic, chopped
- 3 trays of chopped pork (about 5-6 lbs.)
- 2 medium onions, chopped
- 3 (15 oz.) cans tomato sauce
- ¼ C. shoyu
- 1 C. water to loosen, up to 2 cups (optional)
- 3 bay leaves
- 1 small bottle of chopped pimentos
- 1 (1 lb.) bag of frozen peas (or more! )
- salt and pepper to taste (I’m generous with both for this dish. If you’re unsure, start with 1 teaspoon of each as the tomato sauce you use already contains sodium.
- patis to taste (optional)
- dash of cinnamon (optional)
- In a 9 quart pot (yes, that big), sauté the pork, onions, and garlic for 5 minutes. Important, I do not drain the fat from this dish as it adds flavor, but you can.
- Add tomato sauce, shoyu, water (if using), bay leaf, patis (if using), and cinnamon (if using) to the pot and bring to a boil.
- Reduce heat to simmer. Add salt and pepper. Cover pot and cook for another 35-45 minutes or until pork is tender and the sauce has reduced and resembles a gravy.
- Add peas and pimentos and add more salt and pepper if needed. Simmer for 5 more minutes.
That’s it, only easy!