The Art of Food

Since Jamie was making stir-fry on this week’s episode of Food Revolution, I thought for the recipe, I’d post Jamie’s Sweet and Sour Pork (Jamie’s Food Revolution, pg. 65)  This dish moves really fast!  Be sure to have all your ingredients ready when the cooking starts. 

Ingredients:

• 1/2 lb pork tenderloin, cubed
• 1 small red onion (Modified: I used a half of a regular onion), diced
• 1 red or yellow pepper (I used 1/2 red and 1/2 orange :D), cubed
• thumb size ginger root, finely sliced
• 2 cloves garlic, finely sliced
• 1 fresh chili (Modified: I use chili flakes), finely sliced
• small bunch cilantro, finely chopped
• vege or peanut oil
• 1 heaped teaspoon five-spice powder (Modified: I don’t have this so I Googled five spice and added what I had separately)
• 1 teaspoon cornstarch
• 2-3 tblsp soy sauce
• 1 8-oz can pineapple chunks
• 2 tblsp balsamic vinegar
• sesame seeds (Note: Garnish only!)
• white rice

To make:

1. Make rice according to package.  Set aside with cover on. 
2. Prepare all ingredients.  Chop, dice, and cube everything.  Leave a small bit of cilantro leaves to the side. 
3. Heat wok really hot.  Add oil. 
4. Drop in pork and five spice powder.
5. Toss everything a few minutes until meat browns.  Transfer browned meat to separate dish with slotted spoon. 
6. Add more oil to pan if needed.  Toss in chopped ingredients, the veg.  Cook for 2 minutes.  
7. Stir in cornstrach and soy sauce.  Let everything cook 30-40 secs. 
8. Add pineapple chunks with juice, browned pork, and balsamic vinegar to the wok.
9. Season with black pepper and, if needed, more soy sauce. 
10. When pork is cooked all the way through, you’re laughing. 
11. Let sauce reduce to gravy consistency and cook a few more minutes.  

Serve with fluffy rice.  Sprinkle over with sesame seeds and cilantro leaves that are left over.  So, so good!  :)  I also added wasabi nuts because, they are soooo frighteningly good!