Black Eyed Peas with Sweet and Sour Pork Recipe
Ingredients
| Boneless pork loin, rib end - 1/2-lb, cut into thin slices | ||
| Onion | 1 Medium, sliced (Salad oil - 1 teaspoon) | |
| Dried black-eyed peas - 1 pkg (1 lb) | ||
| Water | ||
| Salt | To Taste (Salad oil - 1 teaspoon) | |
| Ground pepper | 1/4 Teaspoon (Salad oil - 1 teaspoon) | |
| Dried basil leaves | 1/2 Teaspoon (Salad oil - 1 teaspoon) | |
| Green pepper - 1 large, cut into winch-wide strips | ||
| Pineapple chunks | 1 Can (10oz) (Salad oil - 1 teaspoon) | |
| Sugar | 2 Tablespoon (Salad oil - 1 teaspoon) | |
| Cornstarch | 2 Tablespoon (Salad oil - 1 teaspoon) | |
| Ground ginger | 1/2 Teaspoon (Salad oil - 1 teaspoon) | |
| Vinegar | 2 Tablespoon (Salad oil - 1 teaspoon) | |
| Soy sauce | 2 Teaspoon (Salad oil - 1 teaspoon) | |
Directions
MAKING
1. In hot oil in 4-quart Dutch oven, saute pork strips, turning with tongs, until browned on all sides.
2. In it saute onion stirring until golden for about 3 to 5 minutes.
3. To prepare peas rinse it well and drain.
4. Add to pork, along with 5 1/2 cups water, 1 tablespoon salt, the pepper and basil and bring to boiling.
5. Reduce heat and simmer gently, covered, stirring occasionally, 45 minutes until peas are tender.
6. Place green-pepper strips and 1/2 teaspoon salt in center of pork mixture and simmer, covered, until peppers are just fork-tender-€”about 7 minutes.
To Make sauce:
7. Drain pineapple, pouring juice into a 2-cup measure.
8. Add water to measure 1 1/2 cups.
9. Cut pineapple chunks in half.
10. In a small saucepan, mix well combining sugar, cornstarch and ginger.
11. Gradually stir in reserved juice, vinegar and soy sauce, bring to boiling, stirring and boil 2 minutes.
FINALIZING
12. Pour the sauce over green pepper in Dutch oven.
SERVING
13. Turn into serving dish, with pork land vegetables in center surrounded by black-eyed peas and serve.
1. In hot oil in 4-quart Dutch oven, saute pork strips, turning with tongs, until browned on all sides.
2. In it saute onion stirring until golden for about 3 to 5 minutes.
3. To prepare peas rinse it well and drain.
4. Add to pork, along with 5 1/2 cups water, 1 tablespoon salt, the pepper and basil and bring to boiling.
5. Reduce heat and simmer gently, covered, stirring occasionally, 45 minutes until peas are tender.
6. Place green-pepper strips and 1/2 teaspoon salt in center of pork mixture and simmer, covered, until peppers are just fork-tender-€”about 7 minutes.
To Make sauce:
7. Drain pineapple, pouring juice into a 2-cup measure.
8. Add water to measure 1 1/2 cups.
9. Cut pineapple chunks in half.
10. In a small saucepan, mix well combining sugar, cornstarch and ginger.
11. Gradually stir in reserved juice, vinegar and soy sauce, bring to boiling, stirring and boil 2 minutes.
FINALIZING
12. Pour the sauce over green pepper in Dutch oven.
SERVING
13. Turn into serving dish, with pork land vegetables in center surrounded by black-eyed peas and serve.
Chef
