Smoky Pork & Pepper Salad

Ingredients

• 5 1/2 oz (150 g) pork shoulder
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 1/2 oz (40 g) carrot, diced
• 3 oz (80 g) celery, diced
• 2 (6 g) garlic cloves, minced
• 3 oz (80 g) tomato, chopped
• 5 1/2 oz (150 g) red bell pepper, diced
• 3/4 oz (20 g) green olives
• 1/4 cup (60 ml) low-sodium chicken broth
• 1 tsp (2 g) smoked paprika
• 1 oz (25 g) pomegranate seeds
• 1 tbsp (3 g) fresh parsley
• 1 1/2 oz (40 g) white cabbage

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Method

1. Cut the pork shoulder across the grain into strips; sear in the olive oil over medium-high heat 3 minutes a side, until browned.
2. Cook the carrot and celery 5 minutes, the garlic the last 30 seconds, the chopped tomato 3 minutes, until dry.
3. Stir in the smoked paprika and broth, return the pork and simmer covered 8 minutes, until it reads 145°F (63°C), adding the bell pepper and olives the last 5 minutes.
4. Rest 5 minutes, then scatter the pomegranate seeds and parsley. Keeps four days; cold with shredded cabbage.