My sauce recipe makes a lot of sauce, so if you're not big on a lot of sauce, you can cut it in half. We like lots of sauce over here. :)
If you haven't tried yellow bell peppers, please do! It's hard for me to describe the flavor, but they taste nothing like green or red bells. They aren't sweet, persay, but I just love them! They are awesome raw in pasta salads too. I cook them tender crisp in this and the green bells just a little more well done. So I removed the yellows when they were how I wanted them, and let the green bells cook maybe 3 minutes longer before continuing.
The rice! The key to perfectly fluffy rice is to follow the directions exact. Use the amounts called for, wait JUST until little bubbles form in the pan, evenly pour in the rice. Give the rice just the tiniest of movement, to make sure it's distributed evenly in the water. Then cover it, reduce to the smallest of simmers, and LEAVE IT alone for exactly 15 minutes. Do NOT remove lid. Remove from heat and leave alone for at LEAST 5 minutes. Remove lid and fluff with fork. Perfect! The key is to LEAVE IT ALONE! LOL Something hard for me to do for years! If you remove the lid, stir, etc, you will end up with sticky rice that probably isn't all the way done.
Enough with the lectures and on with the recipe!
- 3 boneless pork chops
- 1 large yellow bell pepper
- 1/2 large green bell pepper, or one whole small one
- 1 small carrot, ribboned with potato peeler
- 1 cup rice
- 2 cups water
- 1/4 cup chicken stock (or more if you want to cook your rice in it)
- 1 garlic clove, minced
- salt and pepper
- oil for frying, be careful if you use olive oil, it'll spit at you on the medium-high heat!
- 1 cup water
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 2 T ketchup
- 1 Tablespoon, plus 1/2 teaspoon soy sauce
- 3 Tablespoons cornstarch dissolved in 1/2 cup cold water
- pinch kosher salt
- small can of pineapple chunks, with a tablespoon or two of the juice (I cut the chunks in half because I don't care for the huge chunks of pineapple)
Put pork in a ziploc baggie with 2 Tablespoons of soy sauce, the minced garlic and a pinch of salt. Marinade in fridge for 20-30 minutes.
Remove from fridge and put into freezer for a few minutes to make them easier to slice.
In a medium saucepan over medium-high heat, add all the ingredients for the tangy sauce, except the pineapple and dissolved cornstarch.
Bring up just to a boil, whisk in the cornstarch dissolved in 1/2 cup cold water.When thick, remove from heat, add pineapples, cover and set aside.
Try to resist the urge to mess with the sauce here. It's going to taste a bit vinegary, but it's going to be added to the pan we fried the pork and veggies in, and all that pan yumminess is going to be mixed into the sauce.
Put two cups of water in medium saucepan, with ribboned carrot, 1/4 cup chicken stock, and salt & pepper.
Bring JUST til it starts to bubble, put in your rice (see rice notes above), cover and simmer on lowest setting. Let it simmer while you put together the pork and peppers, but don't forget about time!
Set pork aside.
When the flavors have been all stirred together, then you can taste and see if you need a bit more salt or pepper.