Dinner ... April 30.

I know you've all been on pins and needles wondering what
the Hawthornes are having for supper tonight.

Well, wait no longer.

I had some frozen sliced pork loins,
so I decided to make Sweet and Sour Pork.

Here are the ingredients for the mixture I'm going to put the pork cubes into:

1 egg
1/4 cup chicken stock
1/4 cup cornstarch
1/4 cup flour
1 tsp salt

Lightly beat the egg, then mix rest of ingredients, and set aside.

Cut your pork into 1-inch cubes.

Then, add pork to mixture.

Next up, I have my ingredients for my sweet and sour sauce:

finely chopped garlic
1 large green pepper, seeded, deribbed and cut into 1/2 inch squares
2 medium carrots, peeled and sliced into 2-inch strips, 1/4 inch thick and wide
3/4 cup chicken stock
6 TB sugar
6 TB red wine vinegar
1 TB soy sauce
1 TB cornstarch dissolved in 2 TB COLD water

Heat a few TBs of peanut oil in hot skillet and swirl around.
Add the garlic, green pepper and carrot, and stir-fry for 2-3 minutes.

Pour in chicken stock.

Then add sugar and vinegar. Bring to a boil and boil rapidly for about 1 minute, until sugar is thoroughly dissolved.

Add in soy sauce.

Finally pour in cornstarch slurry.

Cook for a few minutes, stirring constantly, until thickened.

I prepared some broccoli for stir fry.

Add the broccoli to the hot peanut oil in the wok.

Then add in some onions and garlic.

Stir fry a few minutes, then add in some water to steam to finish off.

Heat up peanut oil and add pork pieces one by one into the hot oil.

I had some black jasmine rice I decided to use in the pork dish.

And here's the final dish.

I plated the black jasmine rice, then added the pork and broccoli,
then poured the sweet and sour sauce over top.

And it was quite delicious, not to mention pretty.