Crock Pot Goya (Bitter Melon)-Pork & Handama Wraps |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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The entrée for an original meal I created that combines Tex-Mex and Okinawan influences which consisted of crock pot Goya-Pork & Handama (nicknamed Okinawan spinach) Wraps with Speckled Golden Rice and Refried Beans... Ingredients:
1 lb pork roast |
3 large tomatoes, diced |
1/2 bitter melon, gutted and diced (goya) |
1 onion, diced |
1 teaspoon dried parsley flakes |
1 teaspoon dried dried basil |
1 teaspoon cumin |
1 teaspoon cayenne pepper |
1 teaspoon white pepper |
1 teaspoon soy sauce |
1 tablespoon minced garlic paste |
2 tablespoons tomato paste |
1 large bay leaf |
1 (14 ounce) can tomato sauce |
flour tortilla |
okinawan spinach leaves (handama) |
Directions:
1. Place pork on bottom of crock pot.
2. Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce.
3. Cover and cook on high for 6 - 8 hours.
4. Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible).
5. Place on tortilla, top with 3 or 4 handama leaves, and roll.
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