Saturday, October 17, 2009

Sweet & Sour Pork

Chinese food is a "red light" food for me, meaning, if I start eating it, I won't stop. Deep fried meat covered in sweet, garlicky sauce? Pork fat and meat mingling with ginger and garlic, wrapped in pasta dough and pan-fried? Who would not eat a great potsticker put in front of them? Even green beans can be deep fried and still appear to look healthy.

On a completely different note, I'm about a pound or so away from hitting forty pounds lost. I'd gotten really close 10 days ago, then gained a bit (.8 lbs). Today I got on the scale to find I've gone up even I need to get my nose back to the grindstone.

So why on earth would I make sweet & sour pork for dinner? Oh so many reasons. Because pork is a nice, sweet meat. Because I could. Because I wanted to take something really bad, and make it good. And I did.

Angelic Sweet & Sour Pork

2.5 lbs Pork Top Loin Roast, trimmed of fat
4 large red bell peppers (substitute up to one yellow or green)
1 large yellow onion
20-oz can pineapple chunks in sweetened juice
4 scallions, sliced in 1" pieces
Garlic powder
Dried ginger
Soy sauce
cider vinegar
1 Tbsp sugar
1 Tbsp ketchup
Red pepper flakes

Heat oven to 325; season pork with salt & pepper, cook in roasting pan, dry (no liquids, lid, etc), about 25 minutes a pound, until meat thermometer is about 143. Allow meat to rest, at which time thermometer will rise to 150-160 degrees.

While meat roasts, chop peppers and onions into large chunks. Heat pan on medium-high, add 2 tsps canola oil. When hot, add the onions. Stir fry until fragrant and still crisp. Remove (adding to roast pan is fine); add peppers to pan and stir fry, keeping crisp. Add a generous dash of garlic and ginger powders, and a liberal shake of soy sauce. Remove the peppers to the same pan as the onions. Add approximately three tablespoons of cider vinegar to pan, ketchup, sugar, and chili flakes, heat to boiling. Remove from heat, add pineapple with juices. Heat through. Add scallions.

Adjust sauce seasonings to taste, and salt onions & peppers. Toss with pineapple. Slice pork into generous slices (no wimpy thin pieces!) and serve.

Goes well with brown rice or quinoa.

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