I started preparing this dish at around 1:30 in the afternoon. My mom and dad were not around and I thought me and my siblings will be the one to taste this dish. Just about the time I finished cooking this dish my parents arrived. Okay the family is complete for our Sunday afternoon snack.
I’m supposed to make a chicken wrap but my dad is currently allergic to chicken and to some fishes so I opted with pork, beef is so pricey. This is a half kilo ground pork sauteed with garlic, onions, parsley, cardamom powder and cumin powder. Instead of the usual cream and may dressing, I decided to give mashed avocado or guacamole a try. I used alfalfa sprout rather than the usual shredded cabbage as I fell in love with this thin thread cucumber-like tasting sprout. Then, I just garnished it with chopped tomatoes and chopped parsley and the result is one tasty snack to enjoy for this afternoon.
The dish is heavily seasoned with cumin, as I like the spiciness it give to the pork. The lemon juice helps to lighten the spiciness of the cumin in the ground pork. A bite of this wrap would give you the deliciously pungent taste of the cumin, refreshing crunchy cucumber-like flavor of the alfalfa sprout, the refreshing summer-like experience of the tomato and parsley and that light creaminess of the avocado.
1 Tablespoon Olive Oil
1/2 kilo Ground Pork
3 cloves Garlic, chopped
1 head Onion, chopped
2 Tablespoons Cumin Powder
1 teaspoon Cardamom Powder
2 teaspoons Spanish Paprika
1/4 cup Chopped Parsley
Salt and Pepper to taste
2 pieces Avocado, mashed
1. Heat olive oil in a pan. Saute ground pork in the olive oil until brown. You’ll notice that the fat from the ground pork is being extracted as the meat turns brown. Push this on the side of the pan.
2. Saute garlic and onion. When cooked, combine this with the ground pork.
3. Add cumin, cardamom and paprika and saute everything together until the pork turned golden brown or slightly crispy. Drain excess oil.
4. Add parsley and salt and pepper to taste.
5. Place the ground pork in the isle of the tortilla wrap. Garnish with chopped tomatoes and alfalfa sprout. Pour some mashed avocado and sprinkle some chopped parsley.