I cannot tell a lie: this recipe is adapted from this one, BUT I made enough changes that I thought it worthy of posting my own. So let's get to it!
This recipe will give you at least 6 servings, depending on how many boys/men you have in your house that like to go back for more. That said, here's what you are going to need:
1.5 lbs of pork tenderloin, trimmed of the fat
An undisclosed and indefinite amount of Simply Asia® Sweet Ginger Garlic Seasoning
⅔c ketchup
⅓c rice vinegar (seasoned or plain, I used plain)
2 cans (20 oz)of pineapple chunks drained, save the juice & make sure it's pineapple juice, NOT heavy or light syrup. ew.
¼c brown sugar (dark or light, whichever you have)
2-4 tsp of Sriracha® I used only 2 because I have young ladies that can't agree on how much spice they prefer
2 tsp soy sauce
A splash of Sesame Tempura oil
2 tbs butter (REAL butter, people, no margarine)
1 bunch of green onions, chopped and separated white part from green
1 head of fresh garlic, sliced paper thin. Alternatively, you can mince it, but I prefer it shaved --don't be lazy and use a jar, please ;)
1 sweet onion, diced
2 green peppers, I like to dice them large
1 red pepper, also diced large
2 cups rice of your choice (We used Jasmine white rice)
Here's what you do:
*Prepare your pork. (HAHAHA, okay I'm immature) Using a meat tenderizer, pound out the meat until it's about 1 inch thick. Coat it with the Asian seasoning on both sides, then slice it up into manageable pieces, maybe about half an inch thick and 1.5-2" in length. Toss it in a bowl in the fridge to marinate for a couple hours. It's not major, but it will definitely add flavor.
*Prepare the initial sauce mix. In a bowl, whisk together the ketchup, rice vinegar, pineapple juice (NOT syrup!) from the canned pineapple, Sriracha, soy sauce, and brown sugar. Pour a splash (just enough to coat) of that into your pork marinade.
*Now is a good time to start your rice. I like to make mine in the microwave with my super awesome Pampered Chef rice cooker so that it's done before I forget in the midst of making the meal that I forgot to make it. 2 cups of dry rice will give you 4 cups of prepared rice. If you need instructions on how to make rice, please see the package on whatever rice you bought :p
*Have a glass of wine. Turn on your favorite Pandora station and jam out for a minute or 2. Remember that you have to chop all the veggies, jam out some more, and then put everything in the fridge until you're ready to cook the pork and put everything together. Maybe have a second glass of wine, who knows?!
*Heat your favorite tempura oil in your wok or a very large skillet...like probably 14" or so. Toss some more of that Asian seasoning in with the oil. What can I say, I'm addicted! Once it's nice and hot, stir fry the pork. This will take about 5 minutes probably. Do NOT overcook the pork. It's going to keep cooking a little while later. Take it out and put it aside in a big mixing bowl. Drain whatever grease and oil is in the pan and saute your veggies (sweet onion, green/red peppers) for a couple minutes until they have a bright color. Seriously like 3-4 minutes tops. Toss the veggies in the same bowl with the mostly cooked pork.
*Brown your butter over medium heat and once it begins to brown...toss in the pineapple. Cook the pineapple over medium/high heat until it's a beautiful golden yellow and more opaque. Add your initial sauce mixture, along with your sliced garlic and the white part of the green onion. Reduce your heat to medium/low and let it simmer until the garlic is translucent. Then add the pork and veggies back to the pan and heat it through.
*Serve it over your rice with a green onion garnish.
Remember to let me know how your family enjoyed it! Thanks for reading!
xoxo
-Xile
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