Week 2: Recipe from Vail--Sweet 'n Sour Pork

Sweet 'n Sour Pork (or Chicken)

Recipe from Rachel Ray

Rice for 4
2 Tbs. vegetable or canola oil
1 Tbs. hot sauce
Juice of 1 lime
3 Tbs. honey
3 Tbs. soy sauce or Tamari (dark soy sauce)
3 Tbs. rice wine vinegar
8 Oz. canned tomato sauce
1 Tbs. cornstarch
1 Lbs. pork tenderloins (chicken breasts), trimmed of silver skin and cut into 1-inch diced
2 cloves garlic, grated or finely chopped
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
Freshly ground black pepper


Prepare rice.

When the rice is about halfway done, place a large skillet over high heat with two 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 skillet 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 'n sour pork over the rice.