Pork Jambalaya

Ingredients:

1/4 kg pork
1 pc broth cube (pork or chicken)
2 tbsp olive oil
2 white onions, chopped approx 1 cup
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
3 cloves garlic
2 tsp worchestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp g arlic powder
1 tsp dried basil

Cooking the pork:

Peel and smash several cloves of garlic and insert it into any folds in the meat so that it cooks “inside” of the pork. Season the outside with black pepper, cayenne, garlic powder and onion powder.

Place in a shallow baking dish or roasting pan and cook in the oven at 250 degrees for about 1 hour, or until internal temperature reaches nearly 170. When done, remove from oven and let it rest for ten minutes before cutting it up into cubes. Reserve the pork in the juice for later.

The Jambalaya:

Heat 2 tbsp. of olive oil, then add cooked pork to sear the outsides.

After five minutes, remove pork and add the chopped white onion and cook for several more minutes on high heat, stirring constantly. Cook onions until soft and translucent, for about 10 minutes, then add chopped garlic and bell peppers and continue to stir for five minutes.

Add pork and when it is heated thoroughly. After a couple minutes, add the stock and bring to a boil and add worchestershire sauce. Lower the temperature to a simmer, cover and LEAVE it to cook for 10 minutes. Remove from heat and let sit for five minutes before serving.