Sweet and Sour Pork

I've made this recipe several times and always love the result. It's from the Jamie Oliver cookbook from Erin. The first time I made it, I had a kitchen fire from the oil in the wok being too hot and my pork then catching fire. It was a great time. Since then, I've improved in my stir fry skills I think and this one, with its' unique five spice flavor, is a keeper.

Some things I did this time were:

• I did 1 pound of pork tenderloin since I like leftovers and double the veggies as well. 
• Instead of rice, we used zucchini noodles. Jacob spiralized them and sauted them for a little bit with oil, salt and pepper, and garlic powder. 
• I unfroze some pineapple I had frozen a while back and cut the pineapple into bite size pieces.
• I used a jalapeno and kept the seeds in, usually the best idea. 
• It calls for romaine or butterhead lettuce, not always clear how to eat the stir fry with it. I usually end up making a lettuce wrap, but Jacob gave me his lettuce portion this time after trying one wrap.

Sweet and Sour Pork

Serves: 2

Time: 20 minutes (if you're a fast chopper)

Ingredients:

     Sea salt and freshly ground black pepper

     1 cup long-grain or basmati rice

     1/2 pound pork tenderloin, preferably free-range or organic

     1 small red onion

     1 red or yellow bell pepper (or 1/2 of each)

     A thumb-sized piece of fresh ginger root

     2 cloves of garlic

     1/2 - 1 fresh red chile, to your taste

     A small bunch of fresh cilantro

     Peanut or vegetable oil

     1 heaped teaspoon five-spice powder

     1 teaspoon cornstarch

     2-3 tablespoons soy sauce

     1 x 8 ounce can of pineapple chunks

     2 tablespoons of balsamic vinegar

     1 small heart of romaine or 1/2 a butterhead lettuce

     2 teaspoons sesame seeds

Steps:

1. Bring a pan of salted water to a boil and add the rice. Cook according to package instructions. Drain the rice in a strainer, put back into the pan, and cover with aluminum foil to keep warm until needed.
2. Halve the pork tenderloin and cut into 3//4-inch cubes. Peel and halve the red onion, then dice into 3/4-inch cubes. Halve the bell pepper, seed, and cut into 3/4-inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves and put them to one side. Finely chop the cilantro stalks. 
3. Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. 
4. Add the pork and the five-spice powder and toss or stir them around. Cook for a few minutes until browned, then transfer to a bowl using a slotted spoon. 
5. Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat. 
6. When it's really hot, add 2 good lugs of peanut oil and all the chopped ingredients. Toss or stir everything together and cook for 2 minutes. 
7. Stir in the cornstarch and 2 tablespoons of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork, and balsamic vinegar. Season with black pepper and a little more soy sauce, if needed. 
8. Break open a piece of pork, check it's cooked through, and remove from heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more. 
9. Divide the rice and lettuce between two bowls or plates. Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves. 

EAT