Sweet and Sour Pork a la Sassy!

àA couple of nights ago I cooked BBQ Pork Loin steak.   The flavor was delicious…but I thought I was gnawing on old-fashioned shoe leather.  Needless to say there were leftovers.

Several weeks ago, as friend of mine was telling me he uses cooked pork leftovers for his Sweet and Sour Pork.   The gears were spinning in this little brain!  I pulled out a pot, cut the meat up into 1″ cubes and boiled until tender.  The BBQ sauce imparted little to no flavor in this process.  When tender, but not fall-apart-tender, I removed from the water and placed in a bowl. 

Now, since that is so simple, we are keeping with the theme.  It will only take one or two minutes to brown the coating.

Do you remember the Tip about freezing rice?  Rice was in the freezer.  It only takes about 3 bursts of 2 minutes in the microwave to have nice fluffy rice that has been frozen in a 2 pound butter tub.  You want to pop the lid open on one side while heating.  Between bursts, just fluff with a fork and replace the lid but not completely.  Keep your pot holder handy, this tub is quite warm and steamy.

Sweet and Sour Pork à la Sassy!

1 pound pre-cooked Pork Roast, pork loin, etc. cut into 1″ cubes

1/2 cup corn starch

In a bowl with a seal-able lid, add the meat and corn starch.  Seal and shake.  Set aside.

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1 large bell pepper, chopped in 1″ squares

1 medium onion, chopped in 1″ squares

1 tablespoon olive oil

Sauté the bell pepper and onion.  Set aside.

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In 3 qt. pot, add the following:

1 cup water

3/4 cup granulated sugar

1/3 cup apple cider vinegar

1/2 teaspoon soy sauce

1 – 8 oz. can crushed pineapple with the juice

bell pepper and onion sauté mix

Bring to a boil. 

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While the sauce is heating,

Remove the meat from the bowl with the cornstarch.

In the bowl, add:

1 cup flour

1 teaspoon salt

2 teaspoons baking powder

Place lid on container and shake.

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Mix:

1 egg

1/3 cup milk

Dip corn starch coated meat in the egg mixture.

Place back into bowl with flour, salt and baking powder.

Place lid on container and shake, coating the meat.

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Mix:

1/4 cup water

2 tablespoons corn starch

Add to the boiling sauce.

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Fry the meat in 350°F oil.  Drain on paper towels.

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Shovel rice onto the plate.

Top with as many pork nuggets as you want and

Smother in Sweet and Sour Sauce.

Yield:  2-4 servings

Personally, I don’t mix the meat and sauce together in the pan – which you can do – but I don’t because if by some slim, miniscule chance there are leftovers, they will taste better if you keep them separated.

Excuse the format of this recipe.  I hurried in to write this recipe before I forgot pertinent info.  If you have questions, please let me know.

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September 2017
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