Sweet & Sour Pork

This is a recipe I made up as I went. The final product turned out even better than I had hoped. The tang of rice vinegar is nicely balanced with a bit of honey making for one delicious bite. I hope you will enjoy.

Pork Marinade:

In a bowl, add:

• 1 boneless Pork Chop, thinly sliced

• 1/2 tsp Dried Minced Onions

• 1/2 tsp Garlic Powder

• 1 tsp Ginger Puree

• 1 Tbsp Low Sodium Soy Sauce

• 2 tsp Cornstarch

Gently stir together until well combined. Cover and allow to sit in refrigerator for at least 30 minutes or up to overnight.

Cooking :

Dust meat with an additional 3 tsp of cornstarch to coat . In a heavy skillet, heat:

• 2 Tbsp Olive Oil

Add meat in a single layer allowing to cook 1-2 minutes per side, or until just done. Remove to a paper towel lined plate to rest. In the same skillet, heat another 1 Tbsp of oil. Add:

• 1/4 Green Bell Pepper, sliced

• 1/4 Red Bell Pepper, sliced

• 1/4 Onion, diced

• 2 tsp. Ginger Puree

• 2 cloves Garlic, chopped

• 1/4 cup Pineapple, chopped

Stir fry for 2-3 minutes, or until crisp tender. Add:

• 1/4 cup Rice Vinegar

• 4 Tbsp Pineapple Juice

• 3 Tbsp Ketchup

• 1 tsp Worcestershire Sauce

• 1/2 tsp Garlic Powder

• 1 Tbsp Low Sodium Soy Sauce

• 2 Tbsp Honey

• 1/2 cup Water

• 3 tsp Cornstarch

• Black Pepper to taste

Cook until thickened and coating vegetables. Add meat back to the skillet and gently combine. Drizzle with:

• 2 tsp Toasted Sesame Oil

Serve over rice or ramen noodles. Enjoy!