Friday, April 27, 2012

Sweet ’n’ Sour Pork

Food prices are on the rise! Eating smart and eating cheap means using your noggin. This deliciously inexpensive dish is quick to prepare and is sure to become a personal and family favorite. It uses some of the cubed pork and consommé from my post of two days ago (Miss Piggy Goes to Market, April 25, 2012). Serve over a bed of hot, cooked rice (see Index for How to Cook Rice) and enjoy the accolades!
Sweet ’n’ Sour Pork:
1 lb. lean pork, sliced into 1-in. cubes
2 tbsp. flour
¼ tsp. salt
Dash coarsely ground pepper
2 tbsp. canola oil
1-½ green peppers, chunked at irregular angles
4 tbsp. chopped onions
1 c. sliced mushrooms
1 c. pork (or beef) consommé, divided
¾ c. canned pineapple chunks with enough juice to fill measuring cup to 1 c. level
3 tbsp. cornstarch or tapioca starch
¼ c. apple cider vinegar
1 tsp. soy sauce
¼ c. brown sugar
Using a plastic or paper bag, shake pork cubes in seasoned flour. Heat oil in skillet and sauté pork until golden. Reduce heat to medium-low. Add peppers, onions, and mushrooms to pan, stirring until onions are translucent and mushrooms are tender and lightly browned. Cover and simmer 15 min. Combine remaining consommé with pineapple chunks and juice. cornstarch or tapioca starch, apple cider vinegar, soy sauce, and brown sugar. Stir in to meat mixture. Cover and simmer a further 10 min. Ladle over rice. Serves 4.

Heat oil in skillet

Add seasoned, floured pork cubes

Sauté until golden; then lower heat

Prepare vegetables

Add to skillet

Reduce heat and sauté

Add half of consommé; cover; simmer

Add remaining ingredients mixed with starch

Simmer; cover 10 min. longer

Serve over a hot bed of rice

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