Cuban Sandwiches

I’m the worst blogger ever. Life has kept me busy. Work has kept me busy. I would say I promise to be better, but that might just end being another lie. I don’t mean to be a liar . . . But it probably wouldn’t be the truth.

But I did participate in this month Food ‘n Flix! Are you proud of me?


This month’s movie, Chef, was hosted by Culinary Adventures by Camilla. I had been intending to watch this movie for some time, but it took Food ‘n Flix to kick me in gear.

Chef is a movie for any foodie. A chef, Carl Casper, loses his job and tries to put his stuff back together – to find his drive. And what does he do? He opens a food truck, featuring Cuban Sandwiches!

There was a ton of choices in this movie. My list includes andouille sausage sandwiches, french onion soup, noodles of some sort, try to make something relating to Twitter, breakfast . . . There were a ton of choices.

But I decided to go the sandwich route, the Cuban sandwich route, in honor of the food truck.

The sandwich was delicious. I have so much pork now though, I’ll be eating pork for a week.

And this wasn’t the greatest picture . . . but I tried. I at least tried.


Cuban Sandwiches

roast pork
several slices of deli ham
sliced pickles
sandwich rolls


1. Heat butter in a cast iron skillet.

2. Prepare the sandwiches. Spread mayonnaise and mustard on the bun. Layer with the ham, pork, and mustard on the roll.

3. Place in the skillet in the melted butter. Toast until golden brown on both sides of the bread.

Roast Pork

1 head garlic, minced
2 tbsp salt
6 cups orange juice
3 cups lemon juice
3 cups lime juice
2 onions, diced
1 tbsp oregano
3 cups olive oil
7 lbs pork shoulder


1. Combine all the ingredients except the pork. Place the pork in the marinade and let marinate overnight.

2. Preheat oven to 325. Cook for 3 1/2 hours (or 30 minutes per pound of pork.)


Wiener Schnitzel


I’ve been the worst about updating lately. But if anything can draw me back in, it’s Food ‘n Flix. It helps that I was hosting this month, it gave me incentive to think about it early. It may still have taken me ALL month to make the dish, but at least I finally did it.

I expect to participate in next month’s movie too – you all better hold me to it.

This month’s movie, that yours truly hosted, was Lady and the Tramp! I haven’t seen this movie in forever, so I had forgotten how much actual food references there are besides the spaghetti and meatballs. We all know that scene. And frankly, I was expecting that I was going to make spaghetti and meatballs. But then I watched the movie . . . and I didn’t. Because Tramp mentioned wiener schnitzel and my heart couldn’t say no.

Tramp tells Lady about all the food he gets from around the neighborhood. The Schultzes feed him wiener schnitzel on Mondays, The O’Briens give him corned beef on Tuesdays. Doggy sure eats well!

Now to add some sadness to my post.


I would have made dog treats.

As I was watching this movie that kept jumping into my head: I SHOULD MAKE MOZART DOG TREATS!
Mozart, my 11 year old beagle died in January after a several month battle with bladder cancer. He was my first ‘real’ pet, if you exclude the finches, the goldfish, and the hamsters we had. He was the first pet not in a cage that could cuddle with me in bed. He was such a good dog and a good friend and it’s weird in a world where there is no Mozart the beagle.


Had Mozart not died, I would have made him dog treats and tried to find a way to tie them into the spaghetti and meatballs of the movie.

Alas, there is no dog to make treats for anymore. And my cats don’t really eat treats (though it would have been fun to pick up on the Siamese cats from the movie!)

In the end, I made wiener schnitzel. There used to be a wonderful wiener schnitzel restaurant in San Francisco that I loved to go to (called Schnitzel Haus.) At one point the ownership changed and wasn’t quite as good – I’m not sure if the place even still exists now. I love wiener schnitzel. I could eat it all day every day for the rest of my life. If I had to pick a last meal, it would be wiener schnitzel.

And Mozart would eat anything off my plate, so he definitely had his share of wiener schnitzel!

Wiener Schnitzel

1/2 cup all-purpose flour
2 large eggs, beaten
juice from one lemon
1 tbsp heavy cream
1 cup bread crumbs
4 pork cutlets
1 cup vegetable oil for frying
salt and pepper, to taste


1. In one shallow pan, fill it with the flour. In another shallow pan, mix together lemon juice, eggs, and heavy cream. In a final shallow pan, fill with the bread crumbs.

2. Season the pork with salt and pepper on both sides. Using tongs, dredge the pork in the flour. Then dunk the pork in the egg mixture. Let the mixture drip off. Finally, cover with the bread crumbs. Place on a sheet covered in parchment paper for 15 minutes to let dry out.

3. In a cast iron skillet heat up your oil. To see if your oil is hot enough, drip some water in it. If it sizzles, you’re ready to go! Place your pork in the oil and cook for 2-3 minutes per side. Once it’s cooked on both sides, remove to a plate covered in paper towels to let the grease soak off.

* serves 4


Pork Chops Chinese-Style



We truly went random this month at Dom’s Random Recipes. The random number generator told me that #8 was the cookbook to choose. #8 on my shelf was a book I got for free called Wok Cookery by Ceil Dyer. I had not used this cookbook yet – for one big reason. I do not own a wok. I really want a wok, but I have not purchased one (for no good reason.) Even sitting here, having cooked from Wok Cookery, I still do not own a wok. I just made it work with what I did own. After digging through my cooking collection I opted to use my double broiler. I’ve never thought to do meat in it before. It worked perfectly.

I did not let the pork chop marinate as long as I was instructed. I mean, I had all day. I could have. But I didn’t actually read the recipe until I was going to make it. I ended up marinating the pork for about 30 minutes. I’m sure the additional time would have made these even better, but I’m not complaining. The flavor was great. They were very tender. And served on top of a big mound of fried rice, I was pretty happy.

I’m not going to include the fried rice recipe, because.. It’s fried rice. But just in case you’re curious, it has onions, garlic, red bell pepper, corn, green onions, cashews, and soy sauce in it.


Pork Chops Chinese-Style

4 boneless pork chops, trimmed
1/4 cup green onion, chopped
1 clove garlic, minced
1/4 cup chili sauce
3/4 cup white wine
2 tbsp soy sauce
2 tsp brown sugar
1/2 tsp salt


1. Place pork chops in a shallow dish. Combine the remaining ingredients and pour over the pork. Turn the chops several times and pierce the pork chops with a fork. Let marinate at room temperature for 2 or 3 hours (or a half hour if you’re like me.)

2. Fill a double broiler with water. Bring to a simmer. Place the pork chops on the top part of the double broiler. Cover and steam for 1 hour.

* serves 4
* Besides Random Recipes, this is shared with Mix It Up Monday

Foodie Pen Pals: April


This month my FPP buddy was a lovely lady named Haley. Haley is from Arizona and sent me a very heavy box of local foods. She also included a recipe, which I made (and will share in this post!) I loved getting a recipe (hint hint hint, next FPP: send me recipes!) At this point, if you haven’t heard about Foodie Pen Pals, you’re probably wondering what on earth I’m talking about.

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

Easy, yeah?



Like I said, this was a heavy box of food! I was actually surprised when I picked it up to carry it in the house. This is by far the heaviest package I’ve received. I was so excited to dig in and see what was in there. And needless to say, I was not disappointed!



First things first, chili mango. This is something I never have had and I was hesitant to try it. While the idea of sweet and spicy seems so great, I took the first bite like a little bird. I’m still not really sure what I think about this. It’s probably not something I’d buy again, but at the same time it was good and a lot of fun to get to try something new.



Haley included this strawberry jelly on the request of her child. I ate it in one swift swoop. I used to get these as a kid, so it was a nice journey back.



I haven’t tried this cactus jelly yet. But the color of it is beautiful! I haven’t taken the time to look up recipes I could use this with, so I should do that.



Haley also included this Mango Jalapeno Jelly, along with a recipe for a grilled cheese using this jelly. I haven’t made the sandwich yet, but I do intend to soon!



Next were these little hot sauces. They are so cute – I love miniatures! I haven’t cracked open any of them yet though – I think the Hot Sauce from Hell will be first.



This was Matt’s choice from the box to steal from me (it seems with every FPP box, he has to grab something and claim it for his own.) This jerky is made different from the traditional beef jerky. First you cook the meat and then you dehydrate it.



Next (and the heaviest thing in the box) was the Nopalitos, or tender cactus. I haven’t tried this yet either. Ideas on how to use it?



These cans of hominy and green chile peppers provided the base for a delicious dinner, which Haley provided me the recipe. She had sent me an email and asked if I used my slow cooker; do I ever! I made the crcokpot pozole before class one day and it provided a great  meal for several days. The first day I just had a bowl of it. The next two days I used it over french fries, sort of similar to chili cheese fries, but pozole cheese fries instead. I’d had hominy before, but I’ve never actually used it myself. It was a super easy recipe with a lot of flavor!



Crockpot Pozole

1 tbsp canola oil
2 lb boneless pork loin, cubed
2 14.5 oz cans red enchilada sauce
1 30 oz can hominy
1 onion, sliced
4 cloves garlic, minced
1/2 tsp cayenne
1 can diced green chilies, drained
2 tsp dried oregano
1/4 cup cilantro, chopped
1/2 tsp salt
1 1/2 cups water


1. Heat the oil in a skillet over high heat. Add meat and cook, browning the sides.

2. Place the meat in a crock pot. Cover with enchilada sauce. Top with hominy, onions, chilies, garlic, cayenne, and oregano. Add the water.

3. Cook on high for 6-7 hours. Add salt and cilantro and cook on low for 30 more minutes.

(serve with lime wedges, shredded cheese,s our cream, green onions, and flour tortillas)

* serves about 8
* sharing this recipe with Tempt My Tummy

Parmesan Baked Pork Chops over Roasted Cabbage



The idea of slicing cabbage into chunks, smearing olive oil on top of it, and sticking it in the oven seemed rather foreign to me. There just seemed something wrong about it, something that should never be done or something. But I pushed my judgments aside because Martha Stewart usually knows what she’s talking about when it comes to food. If it’s okay with Martha, it’s worth trying.

Even though these two recipes had different cooking times and temperatures, I stuck the cabbage in the oven at the same time I was doing the pork chops. Parts of it came out a little charred, but it was easier than putting the cabbage in for 40 minutes at 400 and then putting the pork in for 30 more minutes at 425.

Most of dinner’s cook time last night involved watching Project Runway, because I had to wait for it to cook.

It was a delicious meal and I’ll definitely do cabbage this way again.

Parmesan Baked Pork Chops

2 tbsp flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp pepper
1 egg, beaten
2 tsp Worcestershire
1/2 cup dry bread crumbs
2 tbsp Parmesan cheese
2 pork chops, boneless


1. Preheat oven to 425. In a shallow dish combine the flour, salt, paprika, and pepper. In another shallow dish combine the egg and Worcestershire sauce. In a final shallow dish combine the bread crumbs and Parmesan.

2. Coat each pork chop with the flour. Then dip in the egg. Finally coat with the bread crumbs. Place in a baking dish. Bake for 35 minutes. Serve on top of cabbage (recipe follows.)

* serves 2


Roasted Cabbage

3 tbsp olive oil
1 head of cabbage, cut into 1-inch thick rounds
salt and pepper, to taste
ground thyme, to taste


1. Preheat oven to 425. Brush a rimmed baking sheet with 1 tbsp olive oil. Place the cabbage rounds on the baking sheet.

2. Brush the cabbage with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Bake for 35 minutes.

* serves 6

* This recipe is shared with Weekend Cooking




This month Chris asked us bloggers to join him on a trip to Japan. I sometimes wish Chris’s travels with us were real. My brother’s been to Japan three times. I’m sure if he ate my dinner he would have turned his nose up and claimed it not to be Japanese enough. I’m not claiming it’s super authentic either. I had to make several substitutions that probably minimized it’s Japanese value because I couldn’t justify buying sake (rice wine) or mirin (a sweeter rice wine) for cooking this dish. I had some sake and had to toss it because it was way too old. I just can’t justify buying ingredients I don’t use frequently. So I used white wine instead.

I probably should have just taken a picture of the Japanese curry and the tonksatsu that we had for lunch at the Japanese restaurant. ;)

Bloggers Around the World Logo

(the more authentic recipe)

6 oz dried chow mein noodles
3 cloves garlic, minced
2 oz pork chop, cut into small chunks
2 oz cabbage, shredded
2 oz carrot, chopped
2 green onions, chopped
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tbsp white wine
1/4 tsp salt
1/8 tsp sesame oil


1. Cook the noodles per package directions. Drain and set aside.

2. Heat a large skillet or wok and add the oil. Add the garlic and stir, cooking until brown. Add the pork and stir a few times.  Next add the cabbage, carrots, and onions. Stir a few more times. Add the noodles and the remaining ingredients. Stir fry until the vegetables are cooked and the noodles are warmed through.

* serves 2
* Besides Bloggers Around The World, I’m sharing this dish with Foodie Friends Friday, Foodie FridayWeekend Potluck, & Foodie Friday

Cracker Crusted Pork Chops



This month Pantry Party is looking for breaded dishes. Unlike the other themes we’ve done here at the Pantry Party, this one is a lot more loose. The idea is to be creative and to use your pantry to make something breaded with something. I’m going to make a few breaded dishes this month to celebrate our March theme. The first of these breaded dishes evolved last night. Pork chops crusted with Wheat Thins Toasted Chips in the Garden Valley Veggie variety. These chops were easy to make and were nice and flavorful.

This recipe made use of the crackers in my pantry, which I’m surprised hadn’t been eaten as a snack.

Cracker Crusted Pork Chops

1 egg
2 tbsp skim milk
2 boneless, lean pork chops
1/4 package Wheat Thins Toasted Chips in the Garden Valley flavor, crushed
1/4 tsp garlic powder
oil, for frying
1/4 cup water
1/2 tsp chicken bouillon


1. In a shallow dish whisk together the egg and milk. In another shallow dish stir together the crushed crackers and the garlic powder.

2. Take each chop and dip in the egg mixture. Then cover with the cracker crumbs.

3. In a cast iron skillet over medium heat, heat your oil. Add the pork chops once the oil is hot and cook for 4 minutes per side.

4. Once the chops are cooked on both sides, add the water and the bouillon. Stir the bouillon to combine into the water. Lower the heat and cover, allowing to simmer for 20 minutes.

5. Remove the chops to a paper towel lined plate to drain any excess oil.

* serves 2
* Besides Pantry Party, this dish is shared with Weekend Cooking

Christmas Dinner 2012


Every year at Christmas we try to do something different. Last year for Christmas we had a German-inspired meal. We always have several dishes that require more effort than a normal night’s dinner. My mom and I spend most of the day and most of Christmas Eve preparing for the meal. It’s small, just the nuclear family (though we typically have an honorary guest, this year a dear friend of mine from childhood who happened to be in the area, my dad’s cousin, and his girlfriend.) But the reason we do it small, is because we typically like to do something more intensive than what you could easily serve a bigger group.

I posted the Christmas Dinner Menu earlier this month. The only changes to that menu were that instead of the breaded Brussels sprouts we had balsamic glazed Brussels, we switched crown roast recipes though the concept was essentially the same, and instead of the mixed berry sauce on top of the panna cotta, there was a cranberry sauce instead.

I’m not sharing all of the recipes, I’m only sharing the recipes that I personally cooked or was involved because they’re the ones I know the changes we might have made. All the dishes are shown though, because you need to see the meal!


The star of our meal was the Crown Roast of Pork with Apple and Hazelnut Stuffing. Our crown wasn’t the prettiest crown there is, because there are definitely better butchered crowns, but given the store didn’t charge more for it than the cost of the pork chops individually, it’s hard to complain.

The brine called for a lot of salt, which we ended up halving because the recipe called for 9 cups of salt which is a lot. The problem was that even then, the salt didn’t all dissolve into the water, and frankly, all the seasonings in the brine really didn’t come through in the meat at all. All in all though, the stuffing was a show stopper and was delicious. The pork was really just pork chops, but they were perfectly cooked and yummy. I’m not going to share this recipe besides giving the link to the recipe we followed because my mom made some changes, but I am unsure what she did. I was in charge of the stuffing portion which we followed absolutely to the recipe.


We also had a side of Burgundy Mushrooms from the Pioneer Woman. My mom had seen this recipe and was very excited to make it. The flavor of the mushrooms was divine. The only problem is that the bouillon contains so much salt and my family doesn’t really eat much salt, so we couldn’t eat very many mushrooms without needing to drown in a glass of water. But the flavors of the wine, butter, and mushrooms was great. I’m also not sharing this recipe because it wasn’t made by me.


I promise, this isn’t just a picture post. I made sweet potato rolls. Mine didn’t come out quite as beautiful as those on Food Done Light, but the flavor was perfect. The oven I was using is a little cool I think, so I had to bake them longer than the recipe said. The flavor of the sweet potato is extremely mild in these rolls. In fact, if I hadn’t told you there was sweet potato in it, you probably wouldn’t know. The rolls were soft and even two days later haven’t gone stale (we finished them off tonight with a spaghetti squash casserole.)

Sweet Potato Rolls

1 medium sweet potato, peeled
1/2 cup lukewarm water
2 tsp instant yeast
2 tbsp non-fat plain Greek yogurt
1 1/4 tsp salt
2 large eggs, divided
1/4 cup non-fat dry milk
1 1/2 cups whole wheat flour
1 3/4 cups to 2 cups all-purpose flour


1. In a large pot boil water over high heat. Add the sweet potato for about 20 minutes, until soft. Once the sweet potato is soft, remove from the water and smash. Place in the freezer until needed.

2. In the bowl of a stand mixer, combine the water, yeast, yogurt, salt, 1 egg, dry milk, and whole wheat flour. Beat with the paddle attachment, mixing on low speed until the dough starts to hold together. Add 1 1/4 cup of the all-purpose flour and mix more. Slowly add more all-purpose flour 1 tablespoon at a time, until you have a soft dough that is not sticky.

3. Replace the paddle attachment for the bread hook and use the bread hook on the dough for 6 minutes.

4. Place the dough in a greased bowl and cover with a towel. Let the dough rise for about an hour.

5. Deflate the dough. Tear the dough into 16 equal pieces. Place in a baking dish that has been sprayed with Pam. Cover the rolls with a towel and let rise for 30 minutes.

6. Beat the other egg and spread the egg mixture lightly over the rolls.

7. Bake the rolls for 20-25 minutes at 375. Allow to cool.

* makes 16 rolls


Like I said above, instead of breaded Brussels like we had originally discussed at the last minute we decided there was a lot of bread going on, so we decided to make a simple balsamic vinegar sauce, roast the Brussels sprouts, and throw in some dried cranberries. It was a yummy addition to our meal. I would give you a recipe, but there isn’t one.


I’ve never made or heard of creamed onions before making this menu plan. I’m not really sure what inspired them or how I happened across the recipe. But I am convinced that this dish was the star of the meal. The onions get really sweet when you cook them as long as you need to in this dish, and how can you say no to sweet, creamy onions?

I’m not sharing this recipe since I hardly had a hand in it, but click that link above for a great recipe.


To end this meal we had panna cotta. For as simple as this recipe was I was incredibly intimidated by it and was convinced the whole thing was going to fall flat on its face. Luckily I was incredibly wrong. The panna cotta was delicious. But really, the process of making it was full of fail.

I made them Christmas Eve since they had to set in the fridge. I had sprinkled the gelatin in the bowl. As I went to go get water to add to the gelatin, I go back to find my bowl gone. My mom had loaded it into the dishwasher. Luckily I had more gelatin left. When boiling the cream, I turned my back for a second and the whole thing boiled over. Without me realizing it, it had also boiled over so much it had put the flame out. I didn’t realize for a few minutes and then had to resimmer the entire thing. I got everything into the molds and was sure it had failed.

Christmas Day I was surprised to see the panna cotta had set. When it became time to make the sauce I learned that all the blackberries we had bought to make the sauce with were disgustingly moldy. After scrambling around the kitchen I made the cranberry sauce with blood orange juice and honey. In retrospect I think I should have just served the panna cotta plain. The flavor of the cream was great on its own and didn’t need to be weighed down by any sauce. Also the cranberries were kind of tangy, so there’s that too.

Panna Cotta

2 tsp plain gelatin
1/4 cup cold water
3 cups cream
1/2 cup powdered sugar, sifted
1 piece of vanilla bean 1 1/2 inches long, split


1. In a small bowl combine the gelatin and water. Set aside.

2. Over medium heat, combine the cream, powdered sugar, and vanilla bean. Bring to a simmer and simmer for 5 minutes.

3. Remove from heat and add the gelatin to the mixture. Mix well until the gelatin has completely dissolved.

4. Pour into 6 1/2 cup molds or ramekins. Refrigerate for at least 8 hours.

5. To remove the panna cotta from the ramekins, run a sharp knife around the sides and then flip upside down. Top with a fruit sauce (or not.)

* makes 6

What did you have for Christmas dinner this year?

* shared with Full Plate Thursday, Catch A Glimpse Party, and Linkin’ up Thursday



Spaghetti Squash Casserole


I’ve never participated in the Alphabakes Challenge before, but there’s always a time to start new things! Alphabakes, hosted by Ros and Caroline, where each month bloggers are challenged to make a dish that features an ingredient made with the random recipe of the month. This month’s random letter is S. You can find more information about this month’s Alphabakes here.

The cold weather has made an increase in squash consumption in my house. Since squash starts with an S (and so does Spaghetti Squash!) this seemed to be the perfect dish to share with Alphabakes.

I wish I could claim this recipe. It is however not mine. Everyday Maven posted this recipe and I was intrigued, for good reason. I should have roasted the squash the day before and if you do make this recipe, you should also roast your squash earlier than I did. By roasting the squash, prepping the dish, and then baking the casserole all back to back made this a pretty time consuming meal. But it really was worth it.

Spaghetti Squash Casserole

1 large spaghetti squash (you can prep the spaghetti squash in advance, but the directions to roast it are below)
1 egg
15-oz ricotta cheese
1 tsp salt
1/2 tsp ground black pepper
3/4 tsp crushed red pepper flakes
2 tsp Italian seasoning
3 tbsp olive oil
4 garlic cloves, minced
1 onion, diced
1/2 lb ground beef
1 head kale, sliced into thin ribbons
15-oz crushed tomatoes (about 2 cups)
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs


1. First prepare the squash. Preheat your oven to 350. Slice the top end of the squash. Cut the squash longwise so that you have two halves. Remove the seeds from the inside of the squash, scraping clean.

2. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes.

3. Once the squash is cooked, remove and let cool. Once the squash is cool enough to touch (but not cold) take a fork and scrape the inside of the squash, to remove the strands of the spaghetti squash. Place them into a bowl.

4. Now you can prepare the rest of the casserole. Combine the egg, ricotta, 1 tsp salt, ground black pepper, crushed red pepper flakes, and Italian seasoning in a small bowl.

5. In another small bowl combine the Parmesan cheese, bread crumbs, and 2 tbsp olive oil. Set aside.

6. Turn the heat on the oven up to 425. Spray a 9×13 casserole dish with cooking spray and set aside. Place a large skillet (or a big pot) over medium-high heat. Once hot add 1 tbsp olive oil. Then add the garlic and onion and cook, stirring frequently, until tender.

7. Add the ground beef and break up with a wooden spoon. Cook until almost all the pink is gone.

8. Add the kale and crushed tomatoes. Stir to combine. Place the lid on the skillet and cook for 3 to 4 minutes, until the kale is wilted.

9. Remove the lid and add the spaghetti squash. Mix until well combined. Remove the dish from the heat and stir in the ricotta cheese mixture.

10. Pour the mixture into the prepared casserole dish and use a spoon to even out the top. Bake for 40 minutes.

11. Remove from heat and top with the breading. Spray with cooking spray and bake for 10 more minutes.

12. Let the dish sit for 10 minutes before cutting into it.

* serves 8
* besides Alphabakes, I have shared this recipe with Weekend Cooking

By the way, entries for Pantry Party should be entered during this next week!

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Spicy Marinated Pork on top of Mashed Sweet Potatoes with Coconut Milk


I have a love affair with mashed sweet potatoes. When I was a little girl I LOVED mashed potatoes. I would eat them and eat them and never stop. As I have grown up, I continue to love mashed potatoes. But recently with my discovery of sweet potatoes, I think they may be even better than a standard mash – well, I guess sometimes at least. This was one of those times though. This dish needed these sweet potatoes. A normal person making this dish would have paired the pork with rice. The pork recipe is actually for Dae Ji Bool Goji (Korean Spicy Marinated Pork). The suggested way to serve the dish was with rice and kimchi.

But sweet potatoes? Why not.

The pork is really spicy. The sweet potatoes helped balance the level of spiciness and made it palatable (otherwise I think the pork would have been too spicy.) The flavors of the pork was wonderful paired with the sweet potatoes/coconut milk. This is a dish I’d make again!

Spicy Marinated Pork

2 tbsp rice wine vinegar
1 tbsp soy sauce
1/4 cup garlic chili sauce
3 garlic cloves, minced
1 1/2 tbsp ginger, minced
1 tbsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tbsp sugar
2 green onions, chopped
1/4 onion, sliced
1 lb pork loin, cut into pieces
2 tbsp vegetable oil


1. Stir together the vinegar, soy sauce, garlic chili sauce, garlic, ginger, red pepper flakes, black pepper, green onions, sugar, and yellow onion in a large bowl. Mix in the pork and evenly coat it with the marinade. Put in the refrigerator and marinate for 3 minutes.

2. Heat the vegetable oil in a large skillet over medium-high heat.  Add the pork into the skillet in batches and cook until no longer pink in the center, about 5 minutes.

* serves 4
* 441 calories per serving

Mashed Sweet Potatoes with Coconut Milk

1 1/2 lb sweet potato, peeled and cubed
3/4 cup coconut milk
1 tbsp ginger, minced
1/2 tsp kosher salt


1. Fill a large pot with water. Place over high heat until boiling. Add the sweet potato and boil until tender, about 20 minutes. Drain the sweet potatoes and return to the pot.

2. Add the coconut milk, ginger, and salt to the sweet potatoes. Mash until the consistency of mashed potatoes.

* serves 4
* 157 calories per serving

* Shared with Sweet Treats & Swanky Stuff Saturday & Weekend Cooking