While out shopping this morning this recipe came to mind . . . because boneless pork roasts were on sale! The pork was nicely marbled so I knew the fat would be a good tenderizer and the following recipe is a nice change from the usual pork roast. If you don’t like the sweet taste, you can reduce the sugar to one tablespoon. I haven’t personally tried it, but I’m thinking this might work well in the crock pot, too, even though you would still have to brown the meat a bit. I’ve added thinly sliced carrots to the simmering stage for some extra color and to sneak in an extra vegetable into my family’s life!
Chinese Take Out From Your Kitchen
Approximately 1 ½ – 2 pounds of boneless pork
3 tablespoons cornstarch
1 cup chicken broth
3 tablespoons dry sherry
8 tablespoons soy sauce
3 slices of fresh ginger
2 green onions, cut into about six to eight pieces each
2 tablespoons brown sugar
2 teaspoons chili flakes
Salt to taste
Slice the pork into thin strips, about ½ inch thick and toss with the cornstarch to evenly dust all the meat. In a wok (if you are blessed!) Or a large frying pan brown the meat until slightly golden in some vegetable or olive oil. Drain off the excess fat but leave about a tablespoon in the pan. Add the broth, sherry, soy sauce, ginger, chili flakes, and scallions. Stir to coat all the meat and continue stirring until it comes to a boil. Add the sugar and salt, cover and turn down the heat. Cook for approximately 20 minutes or until the meat is cooked through and the sauce has thickened a bit. Taste for salt.
Serve over hot rice with a sprinkling of sesame seeds and finely chopped green onion.