Sweet and Sour Pork

This is probably one of my favorite dishes to make. This has been handed down from my grandmother whom I’m name after. It’s light and taste great. If you wish you can use chicken but pork steak taste better. You can use any pepper you wish. I used a red pepper this time only because I caught it on sale. I usually use green pepper. My mother in law always told me that your dishes should look pretty add color! If you make this I think you and your family will love it. Let’s get started.DSCN4878
What you will need:
1 cup chicken bouillon
1 1/2 to 2 lbs. pork steak cut into bite size pieces
4 Tbsp. oil
1 green pepper, sliced into chunks
1 small onion, chopped (can leave in chunks)
1 20oz. can Pineapple chunks
3 Tbsp. cornstarch
1/4 cup plus 1 tsp. sugar
1/4 cup white vinegar
1/2 cup pineapple juice, reserved from pineapple
2 Tbsp. soy sauce
6 cups cooked rice (I use instant rice)
salt and pepper to taste

In a large skillet heat the oil up and add the pork steak. Continue to brown on all sides. While this is cooking start the water for your rice and make your one cup chicken bouillon. When the meat looks like all sides are brown/cooked add the chicken bouillon. Cover and cook on low heat for 20 mins. This is a great time to cut up the green pepper and onion. Drain the pineapple into a bowl, juice will be used later. Now its time to add the green pepper, onion and pineapple to your meat mixture, cover and cook for 10 mins. You want them just tender enough but still crunchy. Mix the sugar, vinegar, pineapple juice, soy sauce and corn starch in a small bowl. I like to use a whisk to make sure corn starch in stirred completely. Add this mixture to your skillet, stir to coat everything and until thickened. Serve over rice.
Now wasn’t that easy. My kids now make this for their families. I know this will be a favorite of yours too. Thanks for letting me bring it to your table. Let me know what you think.


Garlic Mushrooms over Chicken breast

1/4 cup Vegetable Stock
Half of small onion (diced)
Portabella Mushrooms about 9 or 10
2 Garlic Cloves or Garlic paste
Half of fresh lemon
salt and pepper
Flat leaf Parsley ( finely chopped)
1/4 cup White wine your choice
1/4 cup Heavy whipping cream
Extra Virgin Olive oil
To get started slice mushrooms and chop onions set aside. Get your garlic ready, 2 large cloves garlic needs to be like a paste so you will need to dice, add small amount of salt, this helps to bring out the juices. Smash till you have a paste, (or the easier way is to buy a garlic paste). More if you really like garlic. Now you have everything lined up. Now to start cooking, add olive oil to pan enough to cook with, add onions and start to sauté, add your mushrooms continue to sauté for about 5 minutes, add parsley, stir and add garlic. You will want to continue stirring. Let the mushrooms cook down some. Add juice from half a lemon. Be sure to squeeze over your hand to catch the seeds. Stir, add White wine and let the alcohol cook down. Add vegetable stock and cook down about 5 minutes. Then add heavy whipping cream. Lower heat as it cooks down and thickens. Stir until it looks like its thickening. The smell of the sauce will drive you crazy. When the chicken breast is finished, spoon mushroom sauce over it. Don’t forget to top it off with parsley. Now pick your favorite wine.
While this was cooking I started stripes of chicken breast cooked in olive oil on low. You want these to be tender.