"If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart." -Cesar Chavez
A Jensen family winter staple. If there was one dish my dad made sure I knew to prepare before leaving the nest it was this one. I had to ask for the recipe again once I moved into a house with a decent kitchen. I dig it up from my e-mail archive each winter and have shared it with many. Yum!!
Recipe brought to you by Bruce Jensen.
Pour spice mix over pork and mix well. Dredge in flour and fry till brown (small amount at a time). Heat up stock.To make the roux Add ½ cup flour to pan and add enough oil to make slurry. Cook over medium heat stirring constantly, (do not let it burn or scorch) be patient and wait until it turns reddish brown. Quickly add veggies and stir until mixed. Add veggie and roux mix to the stock and add the meat. Add 1 tsp. each of cayenne, black and white pepper.
Simmer regularly stirring so that it doesn’t burn or stick to the bottom of the pan. Cook until meat is tender and sauce is thick and bubbly. Adjust seasoning if required.
“There you go….this was from memory….I wish you success.” -Bruce
My dad would always add a little extra cayenne (food is better when it makes you sweat i guess) but never enough salt as an attempt to keep healthy. Don’t be afraid to set the shaker on the table, to each their own 🙂 Also, I like it best served in a bowl over some long grain white rice but it’s just so tasty I bet you could try brown rice or pasta. Sorry no pictures, we decided to do the blog after this recipe was served. It looks a lot like slop once all the veggies stew and the pork starts to fall apart but my dad never had a problem serving this up, and nobody cares more about food presentation than him. Anyway, this ones near and dear to my heart, enjoy.