SWEET & SOUR PORK

INGREDIENTS for 2 large servings

Meat department

• Pork, country style ribs - 1 lb, 1/2" thick chunks
  Substitute: riblets, shoulder, or butt

Produce department

• Thai chili pepper - 1, sliced

• Red bell pepper - 1, cut to 1" pieces

• Green bell pepper - 1, cut to 1" pieces

• Onion, medium - 1, cut to 1" pieces

• (Optional) Pineapple, fresh or canned - 8 pieces

Spice rack

• Garlic salt - 2 tbsp

• Salt - 1 tsp

• Brown sugar - 1/2 cup

Condiments aisle

• Olive oil - 1/2 + 1/2 + 1/2 tbsp

• Ketchup - 1/2 cup

• White vinegar - 1/4 cup

Baking aisle

• Flour - 1.5 tbsp

• Cornstarch - 1.5 tbsp + 1 tsp

International aisle

• Soy sauce - 1 + 1 tsp

• Fish sauce - 1 tsp + 1/4 tsp

Specialty item

• Michiu (Taiwanese "Honbiou" cooking rice wine) - 1 tbsp

DIRECTIONS

1. Marinade the pork for 1 day in advance for the best result.

Marinade:

1. • Michiu - 1 tbsp

   • Garlic salt - 2 tbsp
     Substitute: garlic powder 2 tbsp + salt 1/2 tsp

   • Soy sauce - 1 tsp

   • Fish sauce - 1 tsp

2. Prep the pork for air frying:
   Mix in olive oil (1/2 tbsp) to coat the marinated pork chunks. Add flour (1.5 tbsp) and mix well to create the first breaded coat. The flour should look wet. Repeat the steps with olive oil (1/2 tbsp) and cornstarch (1.5 tbsp). The second breaded coat should look wet also before air-frying (if not, add a little more olive oil). Air fry the pork at 400degF for 30 minutes. Stir once in between to ensure even frying.

3. While the pork is in the air fryer. Prep the sauce and cook the vegetables. If fresh pineapples are used, roast the pineapples lightly using the broil element in the oven or toaster oven for 15-20 minutes.

4. Combine the sauce ingredients in a sauce pan and mix on low heat:

Sauce:

4. • Ketchup - 1/2 cup

   • Brown sugar - 1/2 cup

   • White vinegar - 1/4 cup

   • Soy sauce - 1 tsp

   • Fish sauce - 1/4 tsp

   • Water - 1/8 cup

5. Once the brown sugar is fully melted and sauce reach light boil, let it boil for 2 minutes. In a separate bowl, mix cornstarch (1 tsp) with water (1/8 cup) to create a thickener. Stir in the thickener to the sauce and turn off the heat.

6. In a large frying pan, heat the olive oil (1/2 tbsp) with sliced Thai chili pepper. Once the chili pepper begin to sizzle, stir in the onion chunks and cook until soft. Stir in the red and green bell peppers. Cook until the red and green bell peppers begin to soften. Stir in the pineapples.

7. When the pork is ready, add the pork to the cooked vegetables and stir in the sauce.

8. Serve with rice or as a shared dish.

NOM NOM CHOMP!

NOTES

• The same dish can be made with chicken too!