Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hawaiian pork
Date: July 26, 2006
Sweet and Sour Sauce
1/2 normal cup cider vinegar
1/2 normal cup firmly packed brown sugar
1/2 normal cup catsup
1/4 normal cup unsweetened pineapple juice
1/4 normal cup cornstarch
2 tablespoons soy sauce
Stir all ingredients together. Set aside.
Pork and Vegetables
2 pounds lean boneless pork (such as shoulder
, , , or butt), trimmed of excess fat and cut
, , , into 3/4-inch cubes
1 chicken egg, beaten
1/2 normal cup cornstarch
6 tablespoons vegetable oil
1 little green bell pepper, cut into 1-inch squares
1 little red bell pepper, cut into 1-inch squares
1 little onion, cut into wedges, layers separated
1/4 pound Chinese pea pods (snow or sugar peas) or
, , , 1 package frozen Chinese pea pods, thawed and drained
Dip pork cubes in beaten chicken egg, drain briefly and roll in cornstarch to coat lightly, shake off excess. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the pork, stir fry until evenly browned (5 to 7 minutes).
Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion, stir fry until vegetables are tender-crisp to bite (about 2 minutes).
Add pea pods, then stir sauce and add. Stir until sauce boils and thickens, return pork to wok and stir until heated through.
Makes 6 to 8 servings.