Tuesday, March 25, 2008
--Braised Ginger Pork
Braised Ginger Pork
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982
2 pounds lean 1-inch pork cubes
3 tablespoons oil
1/3 cup chicken broth
1/3 cup soy sauce I used low-sodium
2 tablespoon sherry
¼ cup chopped onion, green or white I used green
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon ginger, ground
1 dash pepper
Dredge meat in flour. Heat oil in large skillet. Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil from pan. Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat. Simmer, covered, for 15 minutes or until meat is tender. Serve over rice.
I'm constantly drawn to teriyaki-like recipes like this but they don't always hit the right balance. This one did! I really loved this. It was simple to throw together and didn't need a lot of cooking time. It had just the right blend of flavors. There was a decent amount of sauce too, although that isn't very clear from the picture. This is definitely going on my short list of simple recipes to make after the baby comes. I'll even freeze some pork already cubed to make things even easier.
My son loved it too. He asked for seconds on the pork. Another plus. I don't know about my husband since pork isn't his favorite but I always make (frozen) egg rolls with something like this so that keeps him happy.
Just about every recipe I'm making this week comes from the cookbook. It's one of my favorites right now.
Blast From The Past: Black and White Cupcakes from January 2008. Maybe I can make those for the bake sale. I still haven't committed to anything and I need to make a decision. Someone signed up for banana cake. Darn! I forgot all about banana cake. I make excellent banana cake.
Question of the Day: If you were on your way to a bake sale right now, what would you hope to see there?