Sweet & Sour Pork

This is a hit!

From Betty Crocker

Sweet and Sour Pork

Enjoy this take out restaurant of fried pork, sliced carrots, green bell peppers and pineapple at home.

Prep Time 25 Minutes

Total Time 55 Minutes

Makes 8 servings

2 

pounds pork boneless top loin

Vegetable oil

1/2 

cup all-purpose flour

1/4 

cup cornstarch

1/2

  cup cold water

1/2 

teaspoon salt

1 

egg

1 

can (20 ounces) pineapple chunks in syrup, drained and syrup reserved

1/2 

cup packed brown sugar

1/2 

cup white vinegar

1/2 

teaspoon salt

2 

teaspoons soy sauce

2 

medium carrots, cut into thin diagonal slices

1 

garlic clove, finely chopped

2 

tablespoons cornstarch

2 

tablespoons cold water

1

  medium green bell pepper, cut into 3/4-inch pieces

3 to 4 

cups hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2. Heat 1 inch oil deep fryer or Dutch oven to 360ºF.
3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Makes 4 servings

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You now have the option to print each recipe/blog entry on this blog!  There's a green "print" button  at the top of the right sidebar.  Careful, because if you don't click on a specific post and print from there then you'll end up printing a thousand pages or so of the whole site!  So, click on the specific entry that you want to print, and hit the green Print button when just that entry is loaded on your screen.

Print away!

"Instant Pot" BBQ Shredded Beef

My intent last week was to use the crock pot to slow roast a beef roast before shredding and adding other ingredients to make shredded beef for sandwiches, but I forgot to take a roast out of the freezer before leaving for work.  Ah, the dilemma.  But HEY!  I can cook a roast from frozen in the electric pressure cooker!

I had a 3 lb. sirloin tip roast, nice and meaty with no bone and little fat.  I got out my best kitchen knife, cut the frozen roast into chunks and sprinkled with my favorite rub. 

Directions:  Saute some onion in olive oil using the SAUTE function on the pressure cooker, add 1/2 c. beef broth and 1 cup BBQ sauce.  Add meat chunks and gently move them so they are covered with the sauce.  Cover with the lid and seal.  Set timer for 50 minutes and let it cook!

When done, let it release pressure naturally for 15 minutes, then release pressure quickly.  Carefully remove the lid.  Remove meat chunks to a plate to cool slightly, then shred the meat and add back to the pot.  You may want to add more BBQ sauce to taste.

Enjoy!

NOTE:  the liquid in the pot after cooking is watery, but still holds a lot of flavor.  You may choose to drain some of the liquid before adding more BBQ sauce.

Christmas Cookie Baking 2018: Christmas Cookie Sticks

These looked festive yet easy, so they were chosen for this year's baking.

Link:  Easy Christmas Cookie Sticks