June 15, 2015 Lunch – Que Huong Dinner – Pork in Tomatillo Sauce with Sautéed Refried Black Beans

June 15, 2015 Lunch – Que Huong   Dinner – Pork in Tomatilla Sauce with Sautéed Re-fried Black Beans

Today I went to lunch with Jim Burbank from my Meditation group.  Jim has retired from teaching writing at UNM in the Business School and so we were able to compare notes on lots of Albuquerque businessmen we both know.  Jim ordered a Bun bowl with curried chicken.  I ordered a Bun bowl with fried egg rolls and grilled pork.  Jim loved his bowl and my bowl was well prepared except that the pork had lots of sinew in it that had to be removed.  I still think Que Houng is the best Vietnamese restaurant for bun in town, because it adds the extra touch of a special red sauce and pickled daikon and carrots to its bowls. 

Jim and his bowl of bun

Jim's bun bowl of curried chicken 

 I had bought 4 lb.s of boneless pork sirloin on sale at Lowe’s for $1.77/lb. yesterday and this morning

Suzette and I discussed and agreed to cook the pork with the thawed out tomatilla sauce from our dead fridge in the garage.  

I chopped up 1 ½ onions and a small head of garlic and Suzette braised the meat and then sautéed the onions and garlic with some oregano and cumin and added that to the tomatilla sauce that she had put into our crock pot.  We let the pork cook in the tomatilla sauce from around 8:30 a.m. until around 7:30 p.m. when Suzette returned from Santa Rosa.

Suzette then made a cup of rice and opened a can of refried black beans.  She then heated the beans in a skillet with some fresh epazote and a dried avocado leaf plus some water and some chili infused olive oil.

steamy pork in tomailla sauce 

The result was an amazing dinner.  The combination of the black beans and rice and the tomatilla sauce and pork tasted great together.

We enjoyed the dinner with a beer in the garden.

Bon Appétit