My first recipe is from the section, Tasty Stir-Frys. Sweet and Sour Pork seems a little labor-intensive when you read the list of ingredients and realize how much chopping comes into to play, but the meal came together so quickly and filled the apartment with a lovely smell. It was definitely worth the work in getting the veggies prepped.
Recipe by Jamie Oliver
Sea salt and freshly ground pepper
1 cup long-grain or basmati rice
1/2 lb pork tenderloin
1 small red onion
1 red or yellow pepper, or 1/2 of each (I used 1 small of each)
A thumb-sized piece of fresh ginger
2 cloves o garlic
1/2-1 fresh red chile, to your taste
A small bunch of fresh cilantro
Peanut or vegetable oil
1 heaped tsp five-spice powder
1 tsp cornstarch
2-3 Tbl soy sauce
1x 8-oz can of pineapple chunks
2 Tbl balsamic vinegar (I used apple cider because it was all I had)
1 small heart of romaine
2 tsp sesame seeds
- Prepare rice as directed on package
- To prepare the stir-fry: Cube the pork tenderloin into 3/4-inch pieces. Peel and dice the red onion into 3/4-inch cubes. Halve the bell pepper, seed, and cut into 3/4-inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves and put them to one side. Finely chop the cilantro stalks.
- To cook the stir-fry: Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. Add the pork and the five-spice powder and toss or stir them around. Cook for a few minutes until browned, then transfer to a bowl with a slotted spoon. Carefully give the wok or pan a quick wipe with a ball of paper towels and retrun to the heat. When it's really hot, add 3 good lugs of peanut oil and all the chopped ingredients. Toss or stir everything together and cook for 2 minutes. Stir in the cornstarch and 2 Tbl of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork, and balsamic vinegar. Season with black pepper and little more soy sauce, if needed. Break open a piece of pork, check it's cooked through, and remove from heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more. Serve over the rice and lettuce. Top with the reserved cilantro leaves and sesame seeds.