Kung Pao Pork

By JimMac

Ingredients

• 1 lb boneless pork loin chops or shoulder, cut into 1" pieces
• 1 Tbsp soy sauce
• 1 tsp Asian garlic chili paste
• Sauce
• 1 cup chicken stock
• 1 Tbsp brown sugar
• 2 Tbsp Chinese black bean sauce
• 1 Tbsp soy sauce
• 2 tsp Asian chili paste
• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, slivered
• 1 red or yellow bell pepper cut into 1/2" squares
• 1 Tbsp minced ginger root
• 1 1/2 Tbsp cornstarch dissolved in 1 Tbsp water
• 1/2 cup frozen baby peas, thawed
• Hot cooked Jasmine rice or rice noodles
• 2 green onions, cut into 1/2" pieces
• 1/4 cup roasted unsalted peanuts, chopped (optional)

Details

Servings 4

Preparation

Step 1

In a bowl, combine pork, soy sauce and garlic chili paste. Cover and refrigerate for 30 minutes.

Sauce: In a small bowl, combine the chicken stock, brown sugar, black bean sauce, soy sauce and chili paste. Set aside.

In the pressure cooker, heat oil over high heat until sizzling. Add pork with marinade and saute for 8 to 10 minutes, until no longer pink on the outside. Stir in garlic, onion, bell pepper and ginger. Pour in the
reserved sauce.

Lock the lid in place and bring cooker to full pressure over high heat.
Reduce heat to just maintain pressure and cook 10 minutes. Release pressure quickly and remove the lid. Whisk in the cornstarch solution and bring to a boil
over medium heat. Reduce heat and simmer, stirring
for 2 minutes, or until thickened. Stir in peas and simmer until heated through.

Divide rice or noodle among deep bowls and ladle pork mixture over top.
Sprinkle with green onions and peanuts, if desired.