Friday, March 23, 2012
Spicy Sweet and Sour Pork
Pork chops were on sale this week and instead of just grilling them up, I decided to use them in a yummy stir-fry!
I was back in commission yesterday after taking a couple of days off for the back injury. I know the hubby was relieved not to have another pizza or fast food night. I spent 2 days alternatively icing and heating my back and while it's not 100% yet, it feels immensely better.
So here we go!
Chop up your green pepper and dice that onion!
Pineapple. I used canned (I was wanting to use what I had in the pantry) but fresh pineapple is equally (and maybe a little more!) delicious. Save some juice to put in your sweet and sour sauce.
Here's what you're going to need for the sauce, plus a smidgen of chicken broth and the reserved pineapple juice.
Start by browning your pork. Does anyone else watch Anne Burrell on the Food Network? I always hear her voice at this point saying "Brown food tastes better!". I heart her :)
The pork doesn't need to be done at this point, it will finish cooking later.
After browning the pork, saute the onions to your liking. I have a husband who will not eat any onion with any kind of texture, so I have to cook my onions until they are practically mush.
Sometimes I dream about a nice crunchy onion. Sigh.
Add in the green pepper and the pineapple and saute a couple minutes more.
Add the pork back to the dish and then the sauce you have previously prepared. Cook for a couple of minutes more, until the pork is done. The sauce becomes wonderfully thick at this point and is perfect for spooning over rice.
Time to plate up! Spoon extra sauce over the rice, trust me.
1/4 cup chicken broth
1/4 cup soy sauce
2 tbsp pineapple juice
1 tbsp sugar
3 tbsp rice vinegar
1 tbsp chile paste with garlic
2 tsp sesame oil
2 tbsp cornstarch, divided
1 lb pork, cut into 1 inch pieces
Salt and pepper
1 tbsp canola oil
1 onion, diced
1 green pepper, diced
1 (8- oz) can of pineapple chunks
hot cooked rice
toasted sesame seeds (garnish, optional)
1. Combine chicken broth through sesame oil. Add 1 tbsp cornstarch, stir vigorously with a whisk. Set aside.
2. Sprinkle pork with salt and pepper. Toss pork with 1 tbsp cornstarch until pork is evenly coated.
3. Heat canola oil in a large skillet. Add pork to pan, cook 2-3 minutes or until pork is browned. Remove from pan, keep warm.
4. Add onions to pan, cook to desired tenderness. Add green pepper and pineapple, saute 2-3 minutes more. Add pork back to pan, mix well. Add chicken broth mixture to pan, cook 2-3 minutes or until pork is done.
5. Serve pork mixture over rice. Garnish with sesame seeds.
*Recipe inspired by Cooking Light*