Caribbean Pork & Rice

2 C long grain white rice 3 garlic cloves, minced

1 tsp. salt ½ tsp crushed red pepper flakes

1 to 1-1/2 lbs boneless pork chops 1 Tbl grated fresh ginger

1 lime 2 Tbl vegetable oil

¼ C soy sauce 1 medium onion, cut in ½” cubes

Bring 4 cups of water to a boil. Add rice and salt, cover and lower heat to simmer rice 15 to 20 minutes.

Cut pork chops into thin strips, no thicker than ¼ inch (do partially frozen). Place in a shallow pan. Grate green part of lime rind onto pork. Cut lime in half and squeeze out the juice, adding it to the pork. Add Soy Sauce, garlic, red pepper flakes and ginger. Turn the pork over a few times to coat all over with the marinade. Best if allowed to marinade several hours ( or do in the morning before going to work)

Heat oil in a heavy wide skillet or wok over high heat. Add onion and, stirring occasionally, cook over high heat until the onion begins to turn brown and maybe even blacken across an edge or two –about 7 minutes, depending on how hot your flame is. Watch the onions more than the time.

When the onions are fragrant and browning, add the pork and marinade. Stir 4 minutes, or until the pork is opaque.

Serve 4 to 6. Serve over hot rice. Serve snow peas or sugar snap peas as a side dish. 1 March 00 Curious Journal “The Fast Lane”