Stir Fried Pork Neck With Pineapple And Vegetables Muc Xao Khom Recipes

Steps:

• Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

Steps:

• For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside.
• In another bowl, add the sugar and fish sauce, then stir until sugar dissolves.
• Add the pork followed by the black pepper and marinate for 2 hours.
• Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork.
• Stir-fry for 3 minutes then take out and set aside.
• In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes.
• Return the pork back to the wok then pour in the prepared sauce.
• Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens.
• Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.