Ingredients: |
Ingredients: 2 medium carrots, cut into thick oblongs
4 T cornstarch, divided
1 tsp freshly ground black pepper
2 lbs. lean pork chops, fat trimmed, cut into bite-size cubes
4 T 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
¼ cup brown sugar
¼ cup ketchup
1 T soy sauce
1 T grated fresh ginger
1 cup pineapple chunks
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Directions: |
Directions:Place the carrots in a medium saucepan. Add 1/2 inch water, cover and set aside.
In a large plastic zip-loc bag, combine 3 T 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 T sesame oil over medium -high heat 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 onion and peppers cook bring the saucepan with carrots to a boil over high heat. Once they reach a boil, turn off the heat and set aside, covered.
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. |
This recipe for Sweet and Sour Pork is from