Ground Pork with Homemade Tomato Sauce over Rice

Ingredients: Brown rice (2 cups), bok choy, roma tomatoes (10), ground pork (2 pounds), large shallot (1)

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Preparation Notes

– In a pot, steam 2 cups of rice using 3 cups of water. Bring to a boil and then drop to the lowest heat setting with the lid on. Cook until water is no longer visible and the rice looks "dry". Set off heat to further dry out any residual water

– In a pan, add water and blanch the bok choy until it is cooked

– In a pan, heat up some oil and then add ground pork. Brown it as much as possible before it releases water. Drain the excess water as the pork cooks. Stir around and break up the ground to facilitate cooking and cook until none of the pork is raw

– Cut the shallot into a dice and set aside. Slice the tomatoes into thin slices. In a pot, wilt the shallots in oil until translucent and then add tomatoes. Add salt to facilitate water release. Cook the tomatoes on maximum heat until reduced down to a thickened sauce. Season with salt, pepper, garlic powder, and sriracha to taste

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Remarks

– Cutting the tomatoes into thin slices helps them cook faster by increasing the surface area and minimizing thickness for good heat transfer. You will still have to reduce aggressively for extended periods of time to a get sauce consistency

– The sauce will season the pork so it should taste way too seasoned on its own. You can, of course, season the pork itself if you'd like