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Saturday, April 28, 2012

Slivered Pork in Tangy BBQ Sauce

This very quick dinner uses the bits of meat I rescued when I cut that massive pork leg earlier this week (Miss Piggy Goes to Market, April 25, 2012). Depending on the thickness of the meat, a butcher might call these strips “fast fry” boneless chops. This simple dish is excellent over rice or noodles, and needs only a couple of minutes in your skillet. 
Slivered Pork in Tangy BBQ Sauce:
1 lb. lean pork, sliced into strips
2 tsp. canola oil
1 c. ketchup
⅓ c. apple juice or water
⅔ c. brown sugar
1 tsp. chili flakes
1-½ tsp. soy sauce
½ tsp. dry mustard
¼ tsp. salt
1 tbsp. cornstarch or tapioca starch
Sauté meat in canola oil about 1 min. per side on medium-high heat (If meat is more than ¼-in. thick, this may take slightly longer). Reduce heat to low. Combine remaining ingredients in a bowl. Add to meat, cover, and simmer 5 min. Serves 4. 

Prepare Tangy BBQ Sauce as directed

Lightly oil your skillet 

Sauté and flip pork strips, working quickly

Cook only just until no pink remains

Stir sauce into meat. Cover and simmer 5 min. Serve!

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