Sweet and Sour Pork (Rachael Ray)
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 cups water
- 1 cup white rice
- 2 scallions, finely chopped
- 2 tablespoons canola oil
- 1 tablespoon hot sauce
- 1 lime, juice of
- 3 tablespoons honey
- 3 tablespoons tamari soy sauce, soy sauce
- 3 tablespoons rice wine vinegar
- 1 (8 ounce) can tomato sauce
- 1 tablespoon cornstarch
- 1 lb pork tenderloin, trimmed of silver skin and cut into 1-inch dice
- 2 garlic cloves, grated
- 1 inch ginger, peeled and grated
- 2 green bell peppers, seeded and cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 6 slices fresh pineapple, drained and cut into 1-inch pieces
- 1 pinch ground black pepper
directions
- Bring the water to a boil in a medium-size pot with a lid. Add the rice, give it a stir then put the lid on and reduce the heat to a simmer. Cook the rice until tender, about 18 minutes. Once it’s ready, fluff the rice with a fork and stir in the scallions.
- When the rice is about halfway done, place a large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. While the pan is heating up, grab a small bowl and combine the hot sauce, lime juice, honey, tamari, vinegar, tomato sauce and cornstarch, stirring to dissolve the cornstarch. Set the sauce aside.
- When the pan is searing hot, add in the pork and cook the meat until caramelized, 3-4 minutes. Add in the garlic, ginger, peppers and onions, and stir-fry the meat and veggies for 2 minutes more. Add in the pineapple and reserved sauce, and stir everything together. Bring the sauce to a boil and allow it to cook for 1 minute to thicken up.
- Season everything with some ground black pepper and serve the sweet and sour pork over the scallion rice.
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RECIPE SUBMITTED BY
I find it an incredible stress relief to try new recipes and to cook. There's nothing I love than making something new and passing it on to friends for them to try.