Sweet and Sour Goodness

I kind of keep a mental checklist of recipes that I’ve made recently and need to blog about yet.  Sometimes I get in a cook it and then blog it mode, but then there are those weeks where it seems like I’m cooking a lot of new stuff, and then my list of blog post ideas grows.  Someday I’ll actually write this stuff down so that I can keep track.  Because I’ve meant to post about this dish for some time, but I’ll be dipped if I can find a picture for you.  Same thing happened yesterday. So I’m afraid I have two posts in a row without pictures.

Nevertheless, I have a great recipe for you today.  I first found this recipe in a Cooking Light  cookbook at the library.  This was years ago, and I think it was the first “Complete Cooking Light” book that was put out.  It was before I even subscribed, and since I’ve been a subscriber for years, I know I’ve been making this one for awhile.   I used to sit down with a cookbook and a notebook and dutifully copy down the recipes I wanted to try.  I must have six notebooks floating around filled with recipes that I’ve notated from books from the library.  Today’s recipe is special because it’s in the first notebook I ever filled up. It’s probably silly to be sentimental, but I will probably keep this notebook for forever.  It’s almost like a time warp.  I can look at it and see how my tastes have changed over the years, and at the same time, I see that dishes that I now make without a recipe were some of the first recipes that I actually followed.

So today’s recipe is for a Sweet and Sour Pork.  It’s extremely quick to put together, and I really like the sweet and sour sauce.  The pineapple juice, vinegar, and cilantro combine perfectly to make the ideal sauce.  The original version called for very little cilantro, and you could always feel free to add more,because I really think it makes the dish. (Unless, of course, you don’t like cilantro.)  You’ll also want to keep an eye on the brown sugar.  I do use the 2 tablespoons called for, but it’s not packed.  When I pack it it seems to creep towards the side of too much sweet.  So I tend to start with less and then add more as I need it.   I also don’t always use the zucchini called for.  In fact, I think the last time I made this I used snap peas instead, and we all really enjoyed that.  This pork is fantastic served over basmati rice, and you just can’t beat how quickly it comes together.  Fresh pineapple really makes this sing, but canned will work just fine if you don’t have any fresh available.

Sweet and Sour Pork 

1/4           cup  pineapple juice

  1         tablespoon  corn starch

  2        tablespoons  brown sugar

  2         tablespoons  cilantro

  2        tablespoons  apple cider vinegar

  1         tablespoon  soy sauce

     1/4      teaspoon  crushed red pepper

     1/2         pound  pork — cubed

     1/4      teaspoon  garlic powder

     1/2      teaspoon  vegetable oil

     1/4           cup  onion — sliced vertically

  1                cup  red bell pepper — sliced

     1/2           cup  green bell pepper — sliced

     1/2           cup  zucchini — sliced

  1                cup  pineapple — coarsely chopped

  2               cups  rice — cooked

extra cilantro for finishing (optional) 

Combine first 7 ingredients.

Sprinkle pork with garlic powder.

Heat oil over med. high heat, cook pork 3 minutes, or until no longer oink.  Add onion, cook 1 minute. Add peppers and zucchini, cook 3 minutes, or until tender. Stir in juice misture and pineapple, cook until thickened, stirring constantly.

Serve over rice, sprinkled with extra cilantro.

Serve 4.