Ingredients
- SAUCE
- 1/2 CUP SUGAR
- 1/4 CUP SOY SAUCE
- 1/4 CUP KETCHUP
- 3 TAB. WHITE WINE VINEGAR
- 1 TAB. HONEY
- 1 TEA. RED PEPPER FLAKES
- JUICE FROM CANNED PINEAPPLE (SEE PORK BELOW)
- 2 TAB. CORNSTARCH
- 2 TAB. MINCED FRESH PARSLEY
- PORK
- 1 2 LB. PORK TENDERLOIN, SILVER SKIN REMOVED, SLICED INTO 1/2 IN. PIECES
- 2 TEA. KOSHER SALT
- 1/2 TEA. FRESHLY GROUND BLK PEPPER
- 1/4 CUP CANOLA OIL, PLUS MORE IF NEEDED
- 2 LARGE RED BELL PEPPERS, SEEDED AND CUT INTO 1/8 IN. STRIPS
- 1/2 LB. SNOW PEAS
- 2 GARLIC CLOVES, MINCED
- 1 14.5 OZ. CAN PINEAPPLE CHUNKS, JUICE RESERVED FOR THE SAUCE
- 2 TO 3 TAB. CHICKEN BROTH, HEATED, OPTIONAL
- 4 CUPS COOKED WHITE RICE
- 2 SCALLIONS, SLICED
Preparation
Step 1
TO MAKE THE SAUCE, COMBINE THE SUGAR, SOY SAUCE, KETCHUP, VINEGAR, HONEY, AND RED PEPPER FLAKES IN A SAUCEPAN. ADD 1/2 CUP WATER. BRING TO A BOIL OVER MEDIUM HIGH HEAT TO MAKE A SLURRY, WHISK TOGETHER THE CANNED PINEAPPLE JUICE AND CORNSTARCH IN A SMALL BOWL UNTIL DISSOLVED. ADD THE SLURR;Y TO THE SAUCEPAN AND CONTINUE STIRRING UNTIL THE SAUCE THICKENS. STIR IN THE PARSLEY AND REMOVE FROM THE HEAT
TO MAKE THE PORK, SEASON THE PROK WITH THE SALT AND PEPPER. HEAT THE CANOLA OIL IN A SKILLET OVER MEDIUM HIGH HEAT. ADD THE PORK AND BROWN ON BOTH SIDES UNTIL ALMOST COOKED THROUGH, 4 TO 5 MINUTES. REMOVE THE PORK FROM THE PAN. ADD THE ONION AND SAUTE FOR 2 TO 3 MINUTES, REDUCING THE HEAT IF NEESSARY RETURN THE PORK TO THE SKILLET AND TOSS EVERYTHING TOGETHER OVER MEDIUM HEAT. ADD THE SWEET AND SOUR SAUCE AND PINEAPPLE CHUNKS AND SIMMER UNTIL THE PORK IS COMPLETELY COOKED, 4 TO 5 MINUTES. IF NECESSARY, YOU CAN THIN OUT THE SAUCE SLIGHTLY WITH 2 TO 3 TAB. CHICKEN BROTH. SERVE OVER THE WHITE RICE AND GARNISH WITH THE SCALLIONS.
DAVID VENABLE COOKBOOK 2014