This is a long time staple on my menu of favorite dishes. I suppose it would be more of an Hawaiian Island thing than anything else. It's always been popular when I've served it and everyone seems to like it. I think you will enjoy it, too.
INGREDIENTS
2 Cups (cooked) Steamed Rice (see my recipe for Sticky Rice)
1 1/2 Pounds Lean Pork Loin or Farmer Style Boneless Ribs
1 Medium White Onion
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Cup Sliced Bok Choi
1/2 Cup Sliced Water Chestnuts (optional)
1 1/2 Cup Brown Sugar (packed)
20 Ounce Can Pineapple Chunks
12 Ounce Can Frozen Pineapple Juice
12 Ounce Can Frozen Orange Juice
1/2 Cup Rice Vinegar
1 Cup Soy Sauce
1 Cup Teriyaki Sauce
1 Tablespoon Corn Starch
MARINADE
Make a marinade, using 1/2 cup of Soy Sauce, 1/2 Cup of Teriyaki Sauce and 1/2 Cup of Brown Sugar. Stir and mix well. Cut the pork into small pieces about 1/2 inch thick and 2 inches long. Trim excess fat from the pork. Using a fork, "stab" the pieces of pork all over to tenderize and help marinade penetrate the meat. Pour marinade into a large zip lock bag and add the pork. Make sure marinade covers all of the meat and leave in the refrigerator overnight. Turn the bag a few times so marinade saturates the meat.
SAUCE
Put the can of frozen orange juice and frozen pineapple juice in a large stock pot, along with 4 cans of water. Use one of the empty juice containers to measure the water. Simmer until the frozen juices are melted into the water. Stir frequently while they are melting. Add 1/2 cup of Soy Sauce and 1/2 cup of Teriyaki sauce to the pot. Continue stirring to mix on low heat. Now, add 1 cup of Brown Sugar and stir to completely dissolve into the liquid. Now you may begin to add the Rice Vinegar to the liquid. This is very much a matter of personal taste, so add the vinegar slowly.....tasting until you have the right "sweet and sour" taste for your palate. You may require a bit more or less of vinegar to satisfy your taste. Mix 1 Tablespoon of Corn Starch with 3 Tablespoons of cold water until the Corn Starch is dissolved. Bring the sauce just to a boil and stir in the Corn Starch. Reduce to medium heat.
PREPARATION
Remove the pork from the marinade. Place the pork on a broiler rack and put under the broiler in the oven. Check carefully when broiling the pork....just a bit of charring is fine...turn the pork over and char the other side. Don't overcook the pork, or it will be dry. The thin pork will broil quickly and finish cooking once placed in the sauce.
Add the broiled pork to the sauce. Slice the green, red and yellow Bell peppers into narrow strips, about 3/8 inches wide and remove seeds. Add the peppers to the sauce. Slice the onion into very thin slices and add to the sauce. Occasionally stir the sauce. Let the onion and peppers begin to soften. However, you still want a bit of crispness to them when you finish. Now, you may add the Water Chestnuts, Pineapple and Bok Choi. They cook down quickly, so you don't want to cook them very long. They are added just before the sauce is ready to use, so they just soften a bit and are heated in the sauce.
With your Sweet and Sour sauce, pork and vegetables ready, dish them over a serving of steamed sticky rice and serve!
Enjoy a healthy, tasty and colorful meal with an Hawaiian or tropical flavor!
If you have any questions, please feel free to email me at: stan.kain@gmail.com Consider subscribing to my Recipe Blog, so you will be notified as I add additional recipes to try!
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