Sweet and Sour Pork with Rice
Main Dishes • European
Description
If desired, sesame seeds can be lightly toasted in a pan.
Ingredients
- Ocean salt to taste
- Ground Black Pepper to taste
- Long-Grain Rice 5 oz
- Pork tenderloin 5 oz
- Spanish onions 1 head
- Orange Bell Peppers 1 piece
- Garlic 2 cloves
- Ginger 5 oz
- Mild Chili Spice ½ piece
- Cilantro to taste
- Peanut Butter to taste
- Corn Starch 1 teaspoon
- Soy Sauce 3 tablespoons
- Canned Pineapple Chunks 10 oz
- Chinese Five Spice 1 teaspoon
- Eel 1 piece
- Toasted Sesame 2 teaspoons
- Balsamic Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Bring a pot of salted water to a boil and add the rice. Cook according to the package instructions, then drain in a colander, return to the pot, and cover with foil to keep warm.
Step 2
Cut the pork tenderloin in half lengthwise, then dice into 2 cm cubes. Dice the onion and bell pepper into 2 cm cubes. Peel and thinly slice the ginger and garlic. Chop the chili pepper. Remove the leaves from the cilantro stems, set aside, and finely chop the stems.
Step 3
Heat a wok or large skillet. Add a bit of peanut oil, place the pork in, add the five-spice powder, and stir. Fry for a few minutes until browned. Transfer the meat to a separate bowl using a slotted spoon. Wipe the wok with a paper towel and return it to the heat. When it’s hot again, pour in a couple of tablespoons of peanut oil and add all the chopped ingredients. Stir-fry for about 2 minutes. Sprinkle in the cornstarch and 2 tablespoons of soy sauce. After 30-40 seconds, add the pre-cut pineapple pieces along with the juice, the pork, and balsamic vinegar. Season with black pepper.
Step 4
Divide the rice and lettuce leaves onto plates. Top with the pork and vegetables, sprinkle with sesame seeds and cilantro leaves.
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