Michigan Muddy Pork

This is the best pork dish I have ever tasted. It combines an array of spices and pork and yields a very tasty dish. Hot, sour and sweet this pork is very hard to beat.

Ingredients:

2 Chicken bullion cubes.

1 cup of water

1 pound of cooked pork sirloin or other tender pork sliced thinly or pressure cooked into small pieces.

1 medium carrot shredded.

½ cup diced onions.

2 Tablespoons of pickled jalapeños juice and all (you want more juice than peppers)

24 ounces of bean sprouts fresh ones are better but a can is just fine.

¼ cup quick grits

1 clove garlic chopped fine.

2 tablespoons soy sauce

¼ teaspoon ginger

¼ teaspoon white pepper (black pepper may be used)

½ teaspoon cinnamon

3 tablespoons honey

½ teaspoon of dill seed

In a medium to large sized pot add water bullion cubes. Bring to a nice slow boil.

Add grits, carrots, onions, garlic, and pickled jalapenos peppers with its juice.

Stir as often.

Add spices which include soy, ginger, white pepper, cinnamon and dill seed.

Simmer about a half an hour. The grits will thicken the mixture.

Add pork and honey.

Once the pork has warmed up and absorbed the flavor add bean sprouts. Simmer for a short while.

Serve and enjoy. This can be served over rice or noodles. I prefer to enjoy without adding all of those carbohydrates.

I’m getting really hungry now.

This dish is almost as good warmed up.

Mushrooms, bamboo shoots and most any oriental vegetable can be added.

Green onions also make a fine addition.

Frozen corn or baby corn can be added but do so sparingly.

A variation of this recipe is to add a can of pineapple chunks with its juice. The dish is a lot sweeter. If you add pineapple you will want to add little more pickled jalapenos. I found doubling the pickled peppers really made an excellent dish.