Cook’s Recipe: Sweet & Sour Pork with Cashew & Coconut Rice

I wish I had a wok for this adventure, it would have made life a lot easier. Instead, I powered on ahead with a dish that even surprised me.

Sweet & Sour Pork

1 lb of diced pork
1/4 cup of flour
1/4 cup of vegetable oil

1/4 cup of soy sauce
3 tablespoons of red wine vinegar
1 tablespoon of ginger
1 teaspoon of mustard
1 tablespoon of dried red pepper
1/8 cup of brown sugar

A handful of cashews (optional)

A large frying pan or wok
A knife
Mixing bowl

In a large frying pan, heat up the oil just below the smoking point. Dice the pork into even sized pieces and dust with the flour and salt until it is all evenly coated. Throw the pork into the pan over a high heat and cook it for about 5 minutes on each side or until done.

In a medium bowl, combine the soy sauce, vinegar, ginger, mustard, red pepper and brown sugar. Once the pork has cooked, coat in the sauce and turn off the heat allowing the sauce to reduce slightly and add the cashews. Serve with steamed broccoli and rice.

Cashew & Coconut Rice

1 cup of rice
1/4 cup of cashews, crushed
1/4 cup of shredded coconut
1 tea bag of green tea

A pot with cover
A large fork

Crush the cashews by putting them in a plastic bag and hitting them with the pot to break them up in advance. Or just use the pieces at the bottom of the jar.

Over high heat, bring two cups of water to a boil. Once boiling, add the green tea and allow it to brew for 5 minutes before removing the bag. Then add the rice, coconut and cashews. Bring to a simmer and allow to cook covered for the time given on the rice.

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