Sweet and Sour Pork- A Sunday meal that is perfect for weekday leftovers :)

• Those of you who know me well understand my love of "Good Eats" and Alton Brown. A few weeks ago I tried his version of Sweet and Sour Pork and instantly feel in love. This recipe has become a household staple, and not because it is amazing right out of the pan, but because it becomes even more delicious over time. Unless we are having people over for dinner we are normally cooking for 1 or 2. I like having at least one home cooked item in my fridge for those days where all I want to do is put something in the microwave quickly. This recipe certainly doesn't taste like "left overs" the next day.Try putting some of the mixture in a tortilla with some plain white rice and having it as a little wrap or burrito. This is absolutely my favorite left over meal :)

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• Ingredients

• 2/3 cup soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1/4 cup flour, plus seasoned flour for dredging
• 1/4 cup cornstarch
• 1 pound pork butt, cut into 1-inch cubes
• Kosher salt and pepper
• Vegetable oil, for frying
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 ounce honey
• 1 tablespoon canola oil
• 1/2 tablespoon sesame oil
• 1/3 cup large diced Vidalia onion
• 1/3 cup large diced celery
• 1/3 cup carrots sliced 1/4-inch thick, on a bias
• 1/3 cup large diced red bell pepper
• 1/3 cup large diced green bell pepper
• 1 cup fresh pineapple, cut into 1-inch cubes

Directions

Step 1: Mince the garlic and ginger than combine soy, garlic, ginger, flour, and cornstarch in a non-reactive bowl. 

 Tip: Chopping garlic is one of the most cathartic kitchen activities around if you do it correctly ;). Take your clove and place it on your cutting board. Put your chef's knife directly over the clove and with the side of your fist hit the knife with as much force as you are comfortable with. This will smash the garlic making it both easy to peel and chop.

 Tip: Ginger is a bit time consuming to mince with a knife and I've never been a fan of the fibrous consistency that results. I prefer to peel the ginger with a paring knife and then use my rasp to grate the amount of ginger I need. This is also an effective method for garlic if you prefer it to mincing.

Step 2: Cut pork into 1 inch pieces and season generously with salt and pepper. 

Tip: To trim away fat cut into the edge of the fat and pull it up and away from the meat. Place your knife in that pocket and move the knife back and forth always pulling up on the layer of fat so as to reduce the amount of meat you trim away.

Step 3: Place pork in the marinate and toss to cover. Refrigerate overnight. 

Step 4: Chop onion, carrots, celery, bell peppers and pineapple and set aside. 

Tip: Fresh pineapple can look menacing, but it is one of the simplest items to break down. Put the pineapple down on it's side and cut off the green top. Turn the pineapple right side up and run your knife between the skin and the flesh of the pineapple working all the way around.

Step 5: Drain off any excess marinade 

 Step 6: Dredge the pork in flour seasoned with salt and pepper.  

 Tip: Do not pat the pork dry. You want to leave as much as the marinade goodness on the pork as possible. Just make sure you get a good coat of flour so that it sticks well and browns. 

Step 7:  Heat 1-inch of oil in a large frying pan.  

Tip: The ideal frying temperature is 350 degrees. You can use a thermometer to measure this, taking care not to let it touch the bottom of the pan, but I think there is an easier test. Toss a popcorn kernel into the oil. When it pops the oil is ready for frying. 

Step 8: Fry the pork in batches, until golden brown. Drain on paper towels or a wire rack. Then reserve on a warm plate

Step 9: In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

Tip: If you don't already own one of these measuring cups... get one! They make measuring things like honey and ketchup accurate, clean and quick. It is one of my favorite kitchen items. 

Step 10: Heat the canola and sesame oils together. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender. Approximately 15 minutes.