Nutritional Wisdom with Carly Pollack

Braised Pork in Pumpkin & Peanut Sauce

1 lb country style pork ribs (boneless)
1 clove garlic, minced
1/4 cup onion, chopped
1/2 tsp fresh ginger, minced
1/4 tsp habanero pepper, minced
1/2 tbsp peanut butter
1/2 tbsp ghee
1 cup water
1 cup chicken stock
1/2 cup pumpkin puree
1/8 tsp ground cardamom
1/8 tsp ground allspice
1 tsp lime juice
sea salt, to taste
black pepper, to taste
chopped cilantro, for garnish
chopped peanuts, for garnish
1 head cauliflower, riced

Season the pork generously with salt and pepper. In a heavy bottomed saute pan, sear the pork on all sides until golden brown. Remove the pork from the pan and place it in a crockpot. Add the garlic, onion, habanero, ghee and peanut butter to the pan you cooked the pork in. Cook for a minute or two, or until your onions are translucent. Add the water, stock, ground cardamom, ground allspice, and pumpkin puree and whisk until smooth. Bring to a simmer, then pour over the pork in the crockpot. Cook for 4 hours on high, or until the pork is tender and falling apart. Remove any fatty bits and break the pork up into bite sized pieces with a fork. Stir in the lime juice just before serving, and adjust seasoning for salty or sweet to your preference. Serve over riced cauliflower* and garnish with lots of fresh cilantro and chopped peanuts.

*To rice the cauliflower, place cauliflower florets in a food processor and process until a rice-like consistency is reached. Preheat the oven to 375F. Line a baking sheet with parchment paper. Place the cauliflower rice on the baking sheet and drizzle with melted ghee. Season with sea salt and pepper, and any additional spices. Stir to combine. Bake for 15-20 minutes, until cauliflower is beginning to brown.

2-3 Servings