Mango Pork Over Red Rice
Ah, the colors of fall: brown, red, yellow, gold … How about a simple recipe that combines these colors? I like to add certain fruits to my recipes, including pineapple, guava, banana, raisin, and yes, mango — sweet, ripe mango. I’ve enjoyed mango chicken in a few Chinese restaurants that I’ve been to, but I thought I’d substitute the chicken with pork. After all, they’re both white meat! To stick the fall colors theme, I chose to partner this dish with red, instead of the regular white rice.
1 lb boneless pork chops, cut into bite-sized cubes
1 ripe mango, peeled and cored and sliced into similar size cubes
1 small white onion, chopped
1 medium tomato, chopped
4 cloves garlic, peeled and crushed
1 tsp fresh ginger, peeled and sliced
2 tbsps green onions, sliced
1 tbsp Olive oil
1 tbsp soy sauce
Salt and pepper to taste
1 cup red rice, cooked
In a medium wok, heat Olive oil over medium-high heat. Add garlic and saute until golden brown, add white onions and cook until translucent. Add ginger and tomatoes and cook for one minute. Add half of the green onions. Add the pork chops and cook until done (make sure not to overcook). Add salt and pepper to taste. Add soy sauce. Mix well before adding mango slices. Turn heat off and cover wok until ready to serve. Place desired amount of warm, cooked red rice on a plate. OPTIONAL: Add a tablespoon of butter to melt over the rice. Top with the mango and pork mixture and sprinkle more green onions as desired.