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Quick Notes: I happened to end up with a bunch of Pork right when the apocalypse began because it was one of the only readily available meats at the store, so I thought I would give this a try. The sauce is an adaptation of one I found on Allrecipes, and one that Mama Noi did. If you wanted to slightly bread the pork, you could totally get away with doing that in some cornstarch or something. I chose to skip breading. This recipe is really saucy. I made enough sauce for both the stir fry and rice. If you’re not using rice/noodles or anything else, I would recommend cutting those ingredients in half.
Ingredients
- 1 cup cooked rice per serving (if four people are eating, you should have four cups of cooked rice)
- 1 lb pork loin cut into bite-sized pieces
- 1 red pepper
- 1 yellow pepper
- 1/2 large white onion
- 1/2 can pineapple chunks, drained
- 1 bunch green onions
- 1 ginger root
- 2 cloves garlic
- 1/2 cup ketchup
- 1 cup of warm water
- 6 teaspoons sugar
- 4 tablespoons rice vinegar
- 2 tablespoons lite soy sauce
- 3 tablespoons cornstarch mixed with water
Instructions
- Prep yo shit. Prep all of it before you start cooking. Roughly chop your peppers and onion and put them into a large bowl. Remove the seeds in the peppers. You want the pieces to be pretty good sized. I took my peppers, cut them into 1/2 inch rings, and then cut the rings into fourths. That's about the size you want your pepper and onion pieces to be. Set this bowl aside.Â
- Peel your ginger root, and mince about two tablespoons of ginger. Add these to a small bowl or container. Mince your garlic and add it to the same container, along with minced portions of ONLY the white part of your green onions. Keep the green onion pieces separate.Â
- Chop your green onions into inch long chunks, and keep them separate from everything else. These all go in at different times.Â
- Cut your pork loin into bite-sized pieces. Set those aside as well.Â
- In a medium-sized bowl, add your warm water and sugar, and stir together until sugar is dissolved. After that, add your ketchup, soy sauce, and rice vinegar. Mix together completely. Taste it. If it's too sweet, to sour, or too ketchupy- adjust.Â
- In another small container, add your cornstarch and just enough water that it is not oobleck. If you don't know what that is, Google it.Â
- Allllll right. We're ready to cook. In a wok or large pan over high heat, add a couple of tablespoons of vegetable oil. In a small saucepan, bring your sauce concoction to temperature over medium-high heat.
- Toss your pork in your wok. Cook it just so that its starting to brown on all sides.Â
- Add your aromatics (onion, ginger, garlic) to the wok, turn the heat down to medium-high and stir fry with the pork for about two minutes.Â
- Dump in your peppers and onions. We want to cook these a little bit, but not so much that they start to cook down and dump their moisture and get soggy. They should retain a crunch. cook for about two to three minutes and taste them. If you would like them softer, give them another couple minutes and check again.Â
- Assuming your sauce should be starting to boil, add your cornstarch slurry mixture. Once it begins to thicken, remove it from the heat. It's not going to thicken much further, so if you want a thicker sauce, add more slurry.Â
- Pour the sauce into the wok with the stir fry, and mix until incorporated. Add pineapple, and mix in as well.
- Remove from heat. Add rice to a plate, and put the stir fry and sauce over rice. Add green onions on the top.
