For dinner today was a bacon wrapped, center cut pork chop topped with sauerkraut with sides of jerked rice/greens and curried lentils.
It was brought to my attention that it was a New Year’s tradition to eat cabbage. I had never heard of this so I Googled it. I found out it was a New Orleans tradition to eat cabbage (or any other green veg. representing money and wealth), beans; particularly black eyed peas (representing coins and therefore wealth), and pork (representing forward progress and is considered lucky in some circles). The other thing I heard about this meal is that it is supposed to be cheap. The idea being that if you eat meager the first of the year you will eat well the rest of the year.
With only a few hours to prepare, I threw together a bacon wrapped pork chop with rice and lentils. I wanted an “all around the world experience” on the plate. So I curried the lentils, jerked the rice, and put mustard on the pork chop (either French or American? Not so sure?).
I prefer to buy a whole pork loin and process it at home into roasts and porkchops (which are sliced to different thicknesses for different applications). Then freeze what will not be used immediately.
I also prefer thick cut, floppy bacon.
1. Prep pork. You can do this right before you start the rice. Rub the pork chop on all sides with a dry rub (I use salt, pepper and paprika often). Spread a liberal layer of mustard (I use Grey Poupon) on top of the chops. Then wrap the chop with bacon, cover and set aside until after the lentils are started.
2. Prep rice. Get rice going (follow instructions on the package) add jerk seasoning, greens (I used beet greens), salt and ghee to rice before covering and simmering. Allow enough time for rice to cook thoroughly (see package instructions).
3. Prep lentils. Get lentils going (follow instructions on the package), I used red lentils here. Add ghee and garam masala before simmering.
4. Cook pork. Cook the prepped pork on 350 degrees for 20 minutes or so. Make sure it does to your likeness. I like it a bit undercooked more than overcooked myself.
5. Time to eat! Plate it up and enjoy. *For added zest and probiotics, the pork can be topped with sauerkraut.
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