Wednesday, June 8, 2011

Mmmm. Pork Slaw.

Okay.  Let's be honest.  The mention of "slaw" for supper doesn't normally invoke drooling or hunger pangs.  It doesn't have quite the same effect as mentioning, say, a New York Strip with Foie Gras Butter, Truffle Mashed Potatoes and sauteed Wild Mushrooms.  Quite the opposite really.  

The mention of slaw normally conjures images more along the lines of a summer picnic.  And that's exactly why I feel compelled to share this recipe.  This was such a light, yet delicious summer meal.  And very fulfilling!  

We took a recipe from Sarah Fragoso's Everyday Paleo book that recently came out (she has a blog of the same name right here) and used it as a base for our own concoction.  Actually, when I say "we," I mean mostly Christopher.  He's the brain child behind this meal and most of our other delicious meals.  He has such a knack for putting foods and flavors together.  I helped, but he deserves the real credit.

The original recipe was for Sun-Dried Tomato Chicken Slaw.  Ours ended up being more like this:

Apple Spice Pork Slaw
1 lb. cooked ground pork
1/2 teaspoon cardamom
6 cups purple cabbage, diced
1 apple, diced
1/2 cup walnuts
2 carrots, diced
1 shallot (or 1/2 white onion), diced
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Five Spice Powder (or a dash each of cinnamon, fennel, cloves, star anise, white pepper)
Salt & Black pepper to taste

1.  Saute ground pork with cardamom, adding salt & pepper as desired.
2.  In a food processor, finely chop the apple, walnuts, carrots & shallot. (This is a great snack by itself!!)
3.  In a large bowl, mix the cabbage with the pork and chopped mixture.  Add the oil, vinegar and spices last.  Salt & pepper to taste.
4. ENJOY!!!