I have always loved Asian style food but it's been somewhat of a nemesis for me. When I was a kind we had a really nice Polynesian restaurant in town (over an hour drive) and I loved the sweet and sour pork they made. It was a mainstay for me when we went there for dinner, which wasn't very often. We had to wait till dad had some work related event in the evening then mom and I would take off and head to this place for dinner. Since then I have never had the meal as good as what they did....until last Saturday. The weather was horrid. Temps never went above mid 30's, windy, and pouring rain all day. Spent most of the day in the garage fabricating steel Christmas trees (yes, you read that correctly) and decided it would be a perfect day to make this. I had a recipe that I felt would be really good but it was gonna take a while to put it all together. Started this right at 3:00.
The culprits all cut up: red and green bell pepper, onion, pineapple, and green onions.
Made the sweet and sour sauce.
Got the rice going in my little steamer. I love this little thing!!
Two large center cut pork loin chops hit heavily with the jaccard.
Pork cut up, mixed with salt & pepper, assembly line all set up to bread the pork.
Pork all breaded and ready to go into the wok with hot oil.
First batch in the wok. I did this in 3 batches so as not to overcrowd the wok.
Pork all done and draining on paper towels
Rice done and keeping happy.
The culprits in line for final assembly.
Remove the oil from the wok that was used for cooking the pork, wipe it down, and add a couple T of fresh oil. In go the onions and garlic.
Cook for a couple minutes and add the bell pepper.
A couple more minutes and add the pineapple.
Mix to heat the pineapple, add the pork and sweet & sour sauce.
Mix to coat the meat and cook till the pork is hot.
Serve over rice, garnish with green onions and sesame seeds.
And the obligatory close up shot.
This was not a 15 minute meal, that's for sure but it was nothing short of incredible. With my lack of ability to create decent Asian inspired food I wasn't expecting a lot but was blown away. Far and again the best rendition of this meal I have ever had. Even Tracy loved it, which was a shock. She will humor me once in a while with Asian food but she's not a big fan as a general rule. This one changed her mind Deep, rich, vibrant flavors and a perfect balance of sweet and sour. This one has given me a bit of confidence to delve deeper into Asian style cooking, that's for sure. The recipe for this one is very long but if anybody would like to see it just say the word and I'll post it.
Oh well, gonna call this one a wrap. Thanks for sticking it out to the end....assuming you made it that far Y'all take care and see everybody soon.
Robert
The culprits all cut up: red and green bell pepper, onion, pineapple, and green onions.
Made the sweet and sour sauce.
Got the rice going in my little steamer. I love this little thing!!
Two large center cut pork loin chops hit heavily with the jaccard.
Pork cut up, mixed with salt & pepper, assembly line all set up to bread the pork.
Pork all breaded and ready to go into the wok with hot oil.
First batch in the wok. I did this in 3 batches so as not to overcrowd the wok.
Pork all done and draining on paper towels
Rice done and keeping happy.
The culprits in line for final assembly.
Remove the oil from the wok that was used for cooking the pork, wipe it down, and add a couple T of fresh oil. In go the onions and garlic.
Cook for a couple minutes and add the bell pepper.
A couple more minutes and add the pineapple.
Mix to heat the pineapple, add the pork and sweet & sour sauce.
Mix to coat the meat and cook till the pork is hot.
Serve over rice, garnish with green onions and sesame seeds.
And the obligatory close up shot.
This was not a 15 minute meal, that's for sure but it was nothing short of incredible. With my lack of ability to create decent Asian inspired food I wasn't expecting a lot but was blown away. Far and again the best rendition of this meal I have ever had. Even Tracy loved it, which was a shock. She will humor me once in a while with Asian food but she's not a big fan as a general rule. This one changed her mind Deep, rich, vibrant flavors and a perfect balance of sweet and sour. This one has given me a bit of confidence to delve deeper into Asian style cooking, that's for sure. The recipe for this one is very long but if anybody would like to see it just say the word and I'll post it.
Oh well, gonna call this one a wrap. Thanks for sticking it out to the end....assuming you made it that far Y'all take care and see everybody soon.
Robert