Tandoori Chicken and Roasted Brussels Sprouts

Balance is a skill for most of us. We have to learn it, use it, practice it, and, possibly the most difficult, learn to be flexible and create a new balance. This has become evident in my life recently as I have started a new job, am taking MBA courses, have change in gym classes, and would like to fit in a personal life, as well. Before my new job, new MBA courses, and new gym class times, I had much more personal time. I had ample time to plan my week's meals, create well thought out grocery lists, fit in extra running and biking on the weekends, and consistently get to bed by 10pm. But as the world spins it is inevitable that our lives will change. For better or worse, we must learn to adapt and change with it, without losing that balance we worked so hard to find.

Spiced Pork Chunks

Pork, the other white meat. And oh, so tasty. It picks up flavors very well and is a nice switch up from beef and chicken. This is a simple recipe that can be adapted tons of ways to whatever you need. These chunks can be eaten in a stir-fry, added to a soup, stabbed with a toothpick for a nice appetizer, or simply as is!

Spiced Pork Chunks

The Food
- ~1lb pork sirloin
- 2 teaspoons fresh grated ginger
- 1 teaspoon ground allspice
- Salt and pepper to taste
- 2 tablespoons Olive oil
- White wine

The Prep
Cut pork into chunks (or buy it already cut up, like I did :)
Mix pork, spices, and about a tablespoon of olive oil in a bowl

The Method
Heat remaining olive oil in a wok over medium-high heat
Drop in pork
Stir around so meat gets cook through on all sides
About 4 minutes into the cooking, the spices will start to "burn" on the bottom; now pour yourself a glass of wine, and then throw a big slosh into the wok to deglaze the pan
By the time the wine has mostly cooked off, the pork should be done (little to no pink when cut)

*I removed some pieces that were cooked before I took the picture

Enjoy :)


Final notes on this recipe- I highly suggest using these as an additive to a soup or stew. Otherwise, they are a tad dry. Next time I make them as a stand-alone dish I will marinate them in some oil and soy sauce along with the spices for about an hour before I cook them.