We always have plenty of strip type meat when butchering. Previously we had only used this for Fajitas so our addition looked like a winner. First of all we put small slices into the strips of meat and marinated this in a Mango Habanero sauce for several days, turning occasionally.
When ready to prepare meal heat a large cast iron skillet on medium high. Add strips to the pan, not stirring, so the meat has a chance to brown. Once one side is nicely browned use a fork or tongs to gently flip the pieces to the other side, stirring as little as possible. When browned, drain off any fat in excess of a tablespoon (there won't be much). While the meat mixture is simmering, cook a cup of either orzo or rice (your choice).
Lower the heat to medium and stir in 1/3 cup chopped onions, 1 teaspoon cinnamon, 2 diced cloves of garlic, 1 teaspoon each of coriander, cumin (I use green chili powder), oregano, and thyme. Gently stir in 1 cup of mild tomato based chunky salsa and 1 mango cut into small chunks as well. I may even add some dried mangos if I have them on hand. Simmer this for about 5 minutes.
Reduce heat to low and cover pan, simmering for another 2 minutes. Place an amount of orzo or rice onto serving dish and top with pork mix. Sprinkle with chopped almonds and cilantro. I found the dish to be incredibly delicious.
"There is an absolute surety to the hands-on conservation lifestyle of hunting, fishing, and trapping where you know you're going to consume today"
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