1 bunch of beets (golden preferred) and save the greens
Spices: Sesame seeds, powdered ginger, salt & pepper, cayenne pepper, garlic powder/garlic.
Flour or corn starch etc (thickener)
Now, here’s how we do it!
Cut and peel those beets and save the greens, just slice them right off the top. I use kitchen scissors. Chop beets in bite sized pieces–they gotta fit in your mouth.
Great! Now cook those suckers up in a sauce pan or a pot large enough to fit a stew. Cook with onions with TWO tabs of that butter and 1-2 cups of chicken stock. Eyeball it.
Once it has simmered a while and is starting to cook up, add your greens.
Cover and stir occasionally for about 5-7 minutes. Eyeball it.
Add your tomato sauce and pinches of each salt to taste. Only you know how you like it…here’s a tip, add more garlic powder and ginger.
In a separate frying pan, cut pork into cubes (or cook whole and cute later) and fry in BUTTER!!
Bring those beets and veggies up to a hot boil.
Next, add about a handful of thicker (flour, cornstarch, gelatin etc) to get it up to thickness. Again, eyeball it. You know the texture.
Add the 1/2 pre-cooked pork at the end. Plate. Add 1/2 of the pork on top at end.
Tastes great plain or on a bed of rice or smaller pasta (like orzo).
And remember, Eyeball it 😉
You just can’t beet it!