This is a very simple dish to make. One of my favorites. Easy to put together, fragrant and tasty. To me, the part that takes the most time and gives the most reward, is making the sauce. Regardless of how much you make, the point is to bring it to a simmer, a boil, but not a hard boil, and reduce it to a thick sauce. You can tell, but you have to stand right over it, stir it and watch it. Once it has substantially thickend, then, add in your pork, stir it in making sure it is completely coated. Give it a few minutes so the pork can absorb some of the sauce. Serve it over white rice. It’s even better, the next day.
Ingredients:
1 pound of pork (any kind, I use a pork loin). Cut into small bite size cubes.
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup apple cider vinegar or cane vinegar
1/3 cup dijon mustard
1/3 cup Worcester sauce
1/3 cup paprika
1/3 cup garlic powder
1 teaspoon salt
butter
olive oil
Directions:
In a bowl combine the sugar, vinegar, mustard, Worcester sauce. Mix well.
In another bowl combine the paprika, garlic powder, and salt. Mix well.
Add the pork to the paprika, garlic and salt mix and make sure each piece of pork is thoroughly coated.
Heat the oil in a pan. Fry the pork pieces for just a minute or two or three, until the form a crust on the outside. Work in batches if you don’t have a large enough pan.
Remove the pork from the pan. Discard any oil or spices left in the pan.
Add the liquid mixture to the pan over medium heat. Add a heaping teaspoon of butter. Let it melt.
Bring the mixture to a good simmer. Keep stirring it until it thickens. It’s going to take 5 to 10 minutes. Take your time, don’t burn it.
Once it thickens, add the pork, stir it in and let it cook for another 5 to 10 minutes to ensure it is cooked through.
Once it’s done, Serve hot and over white rice.
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