One of the things my father-in-law is particularly fond of, is “Chinese food” so I like to make some kind of Asian take-out dish one night each time we visit my in-laws, and no one seems to be missing on a night that I make “Chinese take-out.” I am always on the hunt for just the perfect balance of ingredients that re-create our favorite dishes from the restaurants and take-aways that we rarely get to eat at and this one certainly hit the spot.
The only thing with the meal this night was the rice. I don’t very often cook rice on the stove, but the last dozen times or so, I pulled it off flawlessly – it is MUCH easier to cook rice in a rice cooker, especially since you can just stick some rice and water in it and walk away. This evening we apparently didn’t have enough water in the pot or the bottom of the pot didn’t evenly heat itself since when the rice was “done” – I noticed that the top third or so was still raw rice, the center was perfectly cooked and the bottom was somewhere lost between raw and cooked.
How does that happen I ask you??
I stirred everything up, poured in about another cup of water and let it simmer about ten more minutes on the stove which accomplished possibly the most clumpy rice I have ever created. I felt like I was having the worst Top Chef day – why do they all struggle with making rice? I’m pretty sure it’s something similar to what I experienced tonight. The rice was in part, too wet and overcooked mixed with bits of rice that were only partially soft and small bites that were perfect.
Either which way, the Sweet & Sour Pork went over like gangbusters and each of my siblings took a big tupperware worth home with them and arrived the next morning to indulge in some more for breakfast.
Needless to say, it didn’t last too long around here! If you find that the sauce is too sharp for you, adding a bit more sugar will help to balance it out – just play with the ratios until you are happy with the outcome. I ran out of time to put the cornstarch in due to the throng of hungry people standing over the stove, so the sauce in yours should be quite a bit thicker than ours – enjoy!
- 1-1/2 lb boneless pork loin, cut into cubes
- 8 oz can of pineapple tid bits, drained
- 1 medium bell pepper, cut into squares
- 3 TBS brown sugar
- 1/2 tsp ginger
- 1/4 C vinegar
- 3 TBS soy sauce
- 3 TBS cornstarch
- 2 TBS water
- white rice, cooked
In the slow cooker, combine the pork, pineapples, bell pepper, brown sugar, ginger, vinegar and soy sauce, mix well. Cover and cook LOW for 4-6 HOURS.
About 25 minutes before serving, cook the rice.
Once the pork is tender and cooked through, blend the cornstarch and water in a small bowl, creating a smooth slurry. Pour the slurry into the pork mixture, increase the heat to HIGH and cook for an additional five minutes or so until the sauce thickens to your liking.
Serve piping hot over rice & enjoy!