So Why Don’t I Cook More Often?

I just made Sweet & Sour Pork. It’s  for a potluck at the Christmas C.A.M.P. I am attending at Church later today. It was soooo easy, inexpensive (pork was on sale), fast and tasty.

So given all that, why don’t I cook more 0ften?

Below is the recipe. I modified it from my Sweet  & Sour Meatball recipe. Which I haven’t cooked in years!

Sweet and Sour Pork

Serves 4-6

 

Meat

·         1 1/2 pounds boneless pork, sliced 1/2-inch thick

·         1 tablespoon olive oil

Sauce

·         1 can (20 ounces) pineapple chunks in juice

·         3/4 cup water

·         1/4 cup vinegar

·         2 tablespoon soy sauce

·         1/4 cup brown sugar

·         1/4 teaspoon salt  

Thickener

·         2 tablespoons cornstarch

·         2 tablespoons water

Vegetables

·         1/2 cup thinly sliced red onion (Can use yellow onions or scallions)

·         1 cup diced orange pepper (Can also use green, red or yellow)

Preparation:

Directions for sweet and sour pork

1.      Cut pork about 1 inch long and 1 inch wide. Cook pork bits in oil in 400 degree oven, until lightly browned; drain. Or sauté in pan over medium heat until lightly browned; drain.

2.      Drain pineapple; reserve juice.

3.      Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet.

4.      Cover and simmer, on the stove, for 1 hour, or until meat is tender.

5.      Combine cornstarch and 2 tablespoons water in a cup; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.

6.      Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender.