Sweet & Sour Pork with Poblano Peppers

Post date: Feb 22, 2010 3:23:53 AM

2 lbs lean pork, cubed into 3/4-1" chunks

1/2 "hand" of ginger, sliced into 1/4"-thick coins

1/4 C. shoyu

1/4 C. whiskey or sherry

1/4 C. cornstarch

Mix pork with shoyu/whiskey/ginger/cornstarch and let sit for an hour or more.

Deep fry in corn or vegetable oil (4 cups?) at 360°F for 3 minutes until golden brown.

Drain and set aside

2 T. oil

3 white onions, cut into chunks

3 poblano peppers, cut into chunks

3 red & 3 yellow peppers, cut into chunks

2-3 C. chicken broth

1 C. rice vinegar or apple cider vinegar

1/2 C. brown sugar dissolved in 1 C. water

(sugar and water adjust to taste)

2 C. fresh pineapple, cut into chunks

3 T. corn starch dissolved in 1/2C. water

Heat oil over high heat. Stir fry onions and peppers in oil for 2-3 minutes,

then add pre-fried pork, chicken broth, vinegar and sugar water.

Let cook for 2 minutes, then add pineapple.

Add in cornstarch mixture to thicken.