Sunday, September 02, 2012

Sweet Sour Pork Chunks

I've been asked many times for directions to cook my famous "Sweet & Sour Pork" dish, a mainstay at my candlelight suppers! So here it is, without further ado, the recipe for this wonderful dish! Bon appetit!

Start with a 1 to 2 pound package of pork - almost any cut will do - some stores offer the meat in stir-fry cuts or in chunks, although you may have to cut the chunks into smaller chunks!

Early in the day, first thing in the morning, cube the pork into small pieces and marinate in a container in a mixture of 60-40 Cola and freshly-squeezed lime juice. Place in refrigerator for several hours.

You'll need:

  • 1 large can pineapple chunks (save the juice) - I prefer Dole brand packed with 100% Pineapple Juice
  • 1 large green pepper, cut into squares
  • 1 large red or hot pepper, cut into squares
  • 3 tbsp. soy sauce (or 3 of the little packets leftover from previous Chinese take-out meals)
  • 1 tbsp. freshly grated ginger
  • 3/4 cup pineapple juice (use the juice from the can)
  • (optional) 1 tbsp. rice vinegar
  • 2 to 3 oz. pkg. of salted Cashews (whole, halved or pieces)
  • 1 tbsp. sugar
  • 1 tbsp. olive oil (Good vegetable oil will do!)
  • 1 large onion
  • (Optional) 2 cloves garlic, minced -or- Garlic Salt or Powder - it's always good to add at least one clove, smashed, to the oil just before you put the meat in
Here is the procedure you must follow:
  1. Finely grate about 1/3 of the onion, chop the rest into small pieces.
  2. Sauté the pork in the olive oil/garlic base.
  3. When the pork starts browning, add the peppers, more garlic to taste, ginger and cashews. Stir in the pineapple juice, (optional) rice vinegar, sugar and soy sauce.
  4. Simmer for 11 minutes. Add the Pineapple. Simmer an additional minute.
  5. Remove from heat and serve over cooked rice.
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