Sweet and Sour Pork Chops
From Cook Yourself Slim
Marinade:
1 tbsp dry sherry
1/4 tsp pepper
1 tbsp shoyu
1/2 tsp sugar
Sauce:
2 tbsp pineapple juice
1 tbsp shoyu
1 tsp sugar
1 tbsp ketchup
1/2 tsp white vinegar
Ingredients: Although the original recipe called for dry sherry, we only had mirin so that's what we used. We also substituted white vinegar for rice vinegar. Used 1 sweet onion, 2 broccoli bunches, 1 sweet onion, 1 red bell pepper, and 1 bunch of celery for the vegetables. Tripled the sauce for the recipe because we had 2.5lbs of pork.
Cooking: Just like any stir fry, this took a while to prep! Thankfully J, grudgingly, helped out. Cooking the vegetables was a synch. I also should have marinated this overnight, instead it only got about an hour. I tossed in some cloves of garlic, it was getting old, but I think it turned out ok. The worst part of the meal was frying the pork! I knew it was going to splash everywhere so I coated it in some corn starch, however in small batches browning each side like suggested, took forever! It didn't come out crunchy so I don't see the point in waiting till every side browned, so next time I think I'll just stir fry the pork in slightly larger batches.
Taste: J liked it, which is quite rare (imo). I thought it tasted a bit like ketchup, good, but very western-ish. Definitely not a good left over food, the 2nd day tasted about 1/2 as good. Anyways, I think I'll make it again someday because J liked it.
Marinade:
1 tbsp dry sherry
1/4 tsp pepper
1 tbsp shoyu
1/2 tsp sugar
Sauce:
2 tbsp pineapple juice
1 tbsp shoyu
1 tsp sugar
1 tbsp ketchup
1/2 tsp white vinegar
Ingredients: Although the original recipe called for dry sherry, we only had mirin so that's what we used. We also substituted white vinegar for rice vinegar. Used 1 sweet onion, 2 broccoli bunches, 1 sweet onion, 1 red bell pepper, and 1 bunch of celery for the vegetables. Tripled the sauce for the recipe because we had 2.5lbs of pork.
Cooking: Just like any stir fry, this took a while to prep! Thankfully J, grudgingly, helped out. Cooking the vegetables was a synch. I also should have marinated this overnight, instead it only got about an hour. I tossed in some cloves of garlic, it was getting old, but I think it turned out ok. The worst part of the meal was frying the pork! I knew it was going to splash everywhere so I coated it in some corn starch, however in small batches browning each side like suggested, took forever! It didn't come out crunchy so I don't see the point in waiting till every side browned, so next time I think I'll just stir fry the pork in slightly larger batches.
Taste: J liked it, which is quite rare (imo). I thought it tasted a bit like ketchup, good, but very western-ish. Definitely not a good left over food, the 2nd day tasted about 1/2 as good. Anyways, I think I'll make it again someday because J liked it.