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Monday, February 19, 2018

Sweet and Sour Pork

Sweet and sour pork with nice big pork chops is amazing, the secret to crispy pork pieces is in the cornstarch you cook up quick then cook the veggies and dinner is so good over rice,you should try this recipe
Makes 6 servings

what you need:
2 medium carrots, cut into thick oblongs
4 tablespoons cornstarch, divided
1 teaspoon freshly ground black pepper
2 pounds lean pork chops, fat trimmed, cut into bite-size cubes
4 tablespoons toasted sesame oil, divided
1 large yellow onion, diced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
½ cup cider vinegar
½ cup pineapple juice
1/4 cup brown sugar
1/4cup ketchup
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 cup pineapple chunks(I use 1 can for this recipe)

How to make it:
Place the carrots in a medium saucepan. Add ½ inch of water, cover and set aside. In a large plastic zip-close bag, combine 3 tablespoons of cornstarch and the black pepper. Add the pork cubes, close the bag and shake to coat evenly. Set the cubes aside.
In a large skillet, heat 3 tablespoons sesame oil over medium-high until it shimmers. Add the pork, in batches if necessary, and saute, turning frequently, until lightly browned on all sides, about 10 minutes. Transfer the pork to a plate lined with paper towels and let stand several minutes to drain excess oil.

Return the skillet to the heat and add remaining oil, then the onion and both peppers. Saute until tender, about 6 minutes. While the onions and peppers cook, bring the saucepan with carrots to a boil over high heat. Once they reach a boil, turn off the heat, drain and set aside

Meanwhile, in a medium bowl, whisk together the vinegar, pineapple juice, brown sugar, ketchup, soy sauce, ginger and remaining tablespoon of cornstarch. Add the sweet-and-sour sauce to the skillet and heat, stirring often, until it thickens, about 5 minutes. Reduce heat to medium, add the pork and carrots and toss lightly to coat. Add the pineapple chunks and simmer until heated through. Serve over warm rice.

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