Wednesday, September 25, 2013

Spicy Sweet and Sour Pork

  ~ 1/4 cup slivered almonds
  ~ 1 lb pork tenderloin, cut into 3/4" cubes
  ~ 2 tablespoons cornstarch
  ~ 3 tablespoons soy sauce
  ~ 1 (8 ounce) can pineapple chunks in juice
  ~ 1/4 cup cider vinegar
  ~ 1/4 cup sugar
  ~ 2 tablespoons ketchup
  ~ 2 teaspoons Sriracha (I used curry powder)
  ~ 1 tablespoon vegetable oil
  ~ 1 teaspoon ginger powder
  ~ 1/2 teaspoon garlic powder

1.  Pre-heat oven to 400°.

2.  Place almonds on a baking sheet and bake for 4 minutes or so (until toasted).

3.  In a bowl, combine pork, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Drain pineapple, reserving the juice.

4.  In a separate bowl, combine pineapple juice, 1 tablespoon cornstarch, 2 tablespoons soy sauce, cider vinegar, sugar, ketchup and Sriracha. Whisk.

5.  Heat a large skillet over medium-high heat. Add oil to pan. Once oil is heated, add the pork to pan and saute for about 3 minutes. Add the ginger and garlic and saute for another minute. Stir in the pineapple, saute for 3 minutes, stirring constantly. Add the vinegar mixture and bring to a boil. Let simmer on medium heat for about 5 minutes.

6.  Serve on top of Coconut Rice. Sprinkle the toasted almonds on top.

Source: My

No comments:

Post a Comment