How to cook rice.
Crusty dijon chicken breasts
Sweet and sour pork looks delicious on the plate and tastes delicious as well. You can make it in less time than it takes to cook the rice you serve with it.
Start by getting a couple of inexpensive pork chops. The bone-in chops seem to have a bit more flavor and are readily available quite inexpensively at Stop and Shop. Cut the pork off the bone and into small cubes, perhaps 1″ x 3/4″. Then cook it as described in the recipe below.
1-1/2 lb pork, cut into 1″ cubes
1/2 tsp salt
3 Tb cornstarch
2 Tb sherry
1/2 tsp chopped fresh ginger
1/2 cup sliced celery
1/4 cup brown sugar
1 green pepper, sliced
1 tsp Worcestershire sauce
1/2 cup white vinegar
Red food coloring (optional)
1 Tb catsup
1 large tomato cut into cubes
1 can pineapple cubes and juice
1 Tb cornstarch mixed into 1/4 cup water
- 1/2 cup snow peas or sugar snap peas
- 1 cup sliced mushrooms
- Shake the pork cubes with the cornstarch in a paper or plastic bag until coated. Shake off the excess in a colander.
- Heat the olive oil to medium and brown the pork, a few pieces at a time, until it is fully cooked and has a crisp crust. Remove the pork to a bowl.
- Wipe out the skillet, and add more olive oil. Add the vegetables and saute briefly.
- Drain the pineapple and reserve the juice. Add the pineapple cubes and heat briefly.
- Mix the pineapple juice, vinegar, sugar, salt, catsup, food coloring and Worcestershire in a pan. Add the cornstarch and water and cook with stirring until thickened. Add the sherry.
- Add the thickened sauce to the vegetables and add the cubed tomato.
- Add the pork and heat through. Serve over rice.
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