Necessity is the mother of invention.
Prov. When people really need to do something, they will figure out a way to do it.
Last night I made a 2.5 lb pork roast that I botched. We ate it...but hubby wasn't thrilled and neither was I. The flavor was good but it was tough. So, today I was faced with 1.5 – 2 lb hunk of tough pork. What to do? I am not one to waste food....there had to be a way of saving this pork.
Normally I would have turned this into Green Chili or Posole....but hubby is getting pretty tired of Mexican fare...he has been begging for Asian food.
I dug through my my recipe box and decided on a fly by the seat of your pants recipe.
Mother of Invention Pork Stir Fry
1 ½ lbs cooked pork roast, diced
½ C Teriyaki sauce
2 cloves garlic...minced
1/2 tsp dried Chili flakes
½ cup water
juice from one can pineapple (packed in juice not syrup) Reserve pineapple
2 T Rice Wine Vinegar
Mix all together and place in a 4 quart crock pot on low for 4 hours or high for 2 hours. Or until that pork is tender!
2 Tablespoons Cornstarch - set aside
2 T Oil
1 T. Black bean garlic sauce
2 Red or Yellow bell peppers, cut into 1” hunks
2 Stalks Celery, diced
3 green onions, diced (seperate white from dark green)
¼ Cup Peanuts (optional - hubby loves them)
2 Cups Long Grain Rice cooked in the Rice Cooker – cook and keep warm.
Mix diced pork , Teriyaki sauce, garlic, water, rice vinegar and pineapple juice in the crock of the slow cooker and set on high for a couple of hours to combine the flavors and tenderize the meat.
Dice the peppers and onions set aside with the pineapple.
When meat to tender, use slotted spoon and remove meat from the cooking juice and set aside. Cool juice slightly and mix in the 2 T cornstarch. Set aside.
In wok or large heavy fry pan heat 2 T oil over high heat add black bean garlic sauce.
Add pineapple...stir and let cook for about 3 - 5 minutes....add peppers and white part of the green onion stir fry for 3 minutes.
Add the reserved pork and stir beliefly.
Add the Teriyaki juice with cornstarch.....stir and cook until thickened but vegetables are still crisp.
Garnish with green onion tops.
Serve immediately over the steamed rice, sprinkle with peanuts if desired.