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| SWEET AND SOUR PORK WITH TROPICAL FRUITS
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celebrity chef |
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INGREDIENTS:
1 1/2 pounds pork butt, cut into 1/2-inch dice
1 red jalapeno, stemmed, cut into 1/8-slices or 1 tablespoon sambal
1 mango, peeled, cut into ½-inch dice
1 small papaya, peeled, cut into ½-inch dice
1 yellow bell pepper, cut into ½-inch dice
1 cup Cranberry Sweet and Sour Sauce (below)
Kosher salt and freshly ground black pepper
Canola or grapeseed oil for cooking
Jasmine or Basmati rice on the side
DIRECTIONS:
In a wok or saute pan coated lightly with oil over high heat, sear the pork for 3 minutes. Season with kosher salt and freshly ground black pepper to taste. Add the jalapeno (1/2 or whole if you like it spicy) and stir fry 1 minute. Add the mango, papaya, bell pepper and Cranberry Sweet and Sour Sauce (below ) heat through, serve with rice.
Serves 4.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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CRANBERRY SWEET AND SOUR SAUCE
2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled, cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
Directions:
In a saucepan coated lightly with oil over high heat, saute the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the Cranberry Sweet and Sour Sauce to a blender and puree until smooth. Check for flavor and re-season if needed. When room temperature, store in an air-tight jar.
Makes 4 cups.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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