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Pork Mango Piccadillo

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Pork Mango Piccadillo
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Makes: 4 servings adjust
Perfect mix of sweet and savory. So quick that it is ready in the time it takes to cook the rice!

Directions

Ingredients

  • 4 cups Water
  • 12 teaspoon Kosher Salt
  • 2 cups Rice

Step 1

In a large covered saucepot bring water to a boil. Stir in salt and rice. Replace cover, reduce heat to low and simmer for 20 minutes. Remove from heat and let sit for 5 minutes. Fluff with fork.

Ingredients

  • 1 pound Ground Pork
  • 13 cup Onion, chopped

Step 2

Heat a large skillet on medium heat. Add pork and onions. Using a spatula, break up pork into small pieces and brown until cooked through. Drain all but a tablespoon or so of fat.

Ingredients

  • 2 cloves Garlic, pressed
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano, crushed
  • 1 teaspoon Dried Thyme, crushed

Step 3

Lower the heat to medium low. Add a small amount of water to the meat mixture to cool the pan a little bit. Stir in garlic, cinnamon, coriander, cumin, oregano and thyme. Cook, stirring, for 2 more minutes. Be careful not to burn the spices and garlic.

Ingredients

  • 1 cup Chunky Salsa, mild, medium or hot according to taste
  • 1 cup Frozen Mango, thawed until just defrosted enough to cut into bite-sized pieces.
  • 2 tablespoons Fresh Cilantro, chopped. can use same amount of cilantro in a tube found in produce section.

Step 4

Gently stir in the salsa, cilantro and mango pieces. If mixture looks too dry, add some water to loosen it up. You want a little bit of sauce. Lower the heat to low. Cover and heat through, about 5 minutes.

Ingredients

  • 2 tablespoons Toasted Slivered Almonds

Step 5

Spoon into serving dish. Sprinkle with almonds. Serve over hot, cooked rice.
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