I’ve never been a great lover of sweet and sour pork because I basically hate pineapple. And invariably when sweet and sour pork is offered at a Chinese restaurant, there are big honkin’ pieces of pineapple cluttering up the dish. Now for most people, like my dear husband, that’s just fine. But I just have to say, “no thank you”. But I was hungry for Chinese food the other day. So, while searching for a Chinese pork recipe, I found this recipe on the dinneratthezoo.com site.  The recipe didn’t actually label itself as sweet and sour, but that’s exactly what it tastes like to me. So, that’s how I’m going to title it.

But regardless of what this lovely dish is called, it is an absolutely marvelous way to make 2 boneless pork chops expand to feed at least 5 people. And in such a delicious and easy to prepare manner. Steam up some rice, add a veggie dish like my recipe for Asian Green Beans, and a glorious Chinese dinner is on your table in no time.

This being Valentines Day, and me feeling a bit lazy, I’m going to make this preface short. Plus, it’s still snowing and sure as shootin’, tonight’s forecast for rain will wipe away all vestiges of this white, fluffy ground covering by tomorrow afternoon. So, I’m going to kick back and spend some quality time just looking out the window.

As always, enjoy life to the fullest. Relax when you have the chance. And given the opportunity, spend a couple of hours just watching nature take its course. We live in such a beautiful world. Take advantage of that as much as possible. Peace and love to all. And Happy Valentine’s Day! Oh, and I hope you enjoy this fabulous dish!  

For the sauce:

¼ c. honey

⅓ c. soy sauce (reduced sodium if possible)

½ c. ketchup

3 T. brown sugar, packed

2 T. rice vinegar

1 T. toasted sesame oil

2 tsp. cornstarch

2 tsp. vegetable oil

2 lg. garlic cloves, finely minced

Combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl.

Heat the oil in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey mixture and bring to a simmer. Cook for 3-4 minutes or just until thickened. Set aside.

For the pork:

1 lb. thick boneless pork chops, cut into ½-inch pieces or 1 lb. boneless skinless chicken breasts cut into small pieces

1 egg 

¼ tsp. kosher salt

freshly ground black pepper

¼ c. all-purpose flour

¼ c. cornstarch

vegetable oil for frying

2 T. sesame seeds

3-4 green onions, thinly sliced

Beat the eggs, salt, and pepper together in a bowl. Stir in the pork pieces. Place the flour and cornstarch in a gallon sized zip-lock bag. Pinch the bag for a few seconds until the flour and cornstarch are well blended. Just before ready to fry the pork, drain off any excess egg and pour the coated pork cubes into the flour mixture. Carefully zip the bag shut and toss the pork cubes until evenly coated.    

In a frying pan large enough to accommodate all of the pork pieces in a single layer, heat enough oil to cover the bottom of the pan.

Add the coated pork. Over medium heat, fry the first side until crispy and golden brown. Carefully flip the pieces and again, fry until golden brown.

Pour the sauce over the cooked pork and gently toss. Sprinkle with the sesame seeds and green onions. Serve immediately. Great over steamed rice.