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Sweet and Sour Pork and an Anniversary!

on Feb 26 in Featured Post, Pork tagged , , , , , , by Lauren

sweetandsourporkplated3 I’ve been a food blog browser for a few years now, and always took pleasure in searching for new recipes to try.  The problem?  Keeping track of all of my links and modifications!  A year ago, I decided to keep track of all of the new recipes I had tried and liked in blog form - 138 before this post.  Today is the first anniversary of my first post So, to commemorate my blog-i-versary (Thanks, Jeff ;)) I decided to post this great, quick recipe from Jamie Oliver’s Food Revolution.  Thanks for reading, and let me know what you think!

Ingredients: Serves 2

  • sea salt and freshly ground pepper
  • 1 cup long grain or basmati rice
  • 1/2  pound pork tenderloin, chopped into 3/4″ chunks
  • 1 small red onion, chopped into 3/4″ chunks
  • 1 red or orange bell pepper, chopped into 3/4″ chunks
  • fresh ginger, about a thumb’s length
  • 4 cloves of garlic, minced
  • 1/2 - 1 fresh red chile, to taste
  • a small bunch of fresh cilantro
  • peanut or vegetable oil
  • 1 heaped tsp five-spice powder (or in a pinch, ground cinnamon, cloves, ginger, star anise, szechaun pepper)
  • 1 tsp corn starch
  • 2-3 Tbsp soy sauce
  • 1 x 8 oz. can of pineapple chunks
  • 2 Tbsp balsamic vinegar
  • 2 tsp sesame seeds (in my hurry to take photos, I forgot these)

sweetandsourporkcooking2Directions:

Prepare your rice according to package directions.

Preheat a wok or large frying pan on high heat and once it’s very hot, add a good amount of vegetable oil and swirl it around.

Add the pork and sprinkle the five spice powder over the pork evenly.  Cook for a few minutes until browned, remove from heat, then transfer to a bowl using a slotted spoon.

Carefully wipe out the wok or pan with a ball of paper towels, and return to the heat.  When it’s really hot, add 2 lugs of vegetable oil and all of the chopped ingredients.

Toss and stir everything together and cook for 2 minutes.  Sprinkle in the cornstach and stir in with 2 Tbsp of soy sauce.

Let everything cook for 30-40 seconds, then add the pineapple chunks with their juice, the browned pork, and balsamic vinegar.

Season with black pepper and a little more soy sauce, if needed.  Break open a piece of pork, check it’s cooked through, and remove from the heat.

Divide the rice between two bowls.  Spoon the pork, veggies, and sauce over the top and sprinkle with cilantro and sesame seeds, which I neglected to do!

Enjoy!


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