Monday, November 17, 2008

Mongolian Pork with Vegetables and Rice

I found this recipe on the net, but the only thing I used was the sauce recipe for the pork... The vegetables and the method of cooking is all my own. I tasted the sauce before it was cooked and it didn't taste very good, and I was starting to wonder if it was going to ruin my pork chops, but fear not... This recipe, if cooked the way I am telling you, will turn out beautifully. I have some left overs for lunch and thank God for that because this stuff is wicked good.

Makes 8 servings

18 oz. raw pork chops on the bone, trimmed of all fat
8 cups cooked jasmine rice to serve

Mongolian Marinade:

* 1 cup hoisin sauce
* 1 tablespoon sugar
* 1 1/2 tablespoons soy sauce (if you use reduced sodium, I cannot guarantee that they will turn out good)
* 1 1/2 tablespoons rice vinegar
* 1 teaspoon any brand hot sauce sauce
* 1 1/2 teaspoons lee kum kee black bean chili sauce
* 1 1/2 teaspoons crushed ginger (I bought the ginger in a jar that is like a paste)
* 1 1/2 tablespoons minced garlic
* 3/4 teaspoon fresh ground white pepper


* 1 tbsp olive oil
* 1/2 tsp sea salt or kosher salt
* 2 zucchini's
* 1/2 an onion
* 1 red bell pepper
* 1 green bell pepper
* 1 yellow bell pepper
* 1/2 cup of reserved marinade set aside

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet or heavy object like a bottle of wine or a marble rolling pin, pound the meat down to an even 1 inch thickness, being careful not to hit bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Take out 1/2 cup marinade and set aside for later. Coat the pork chops liberally with the rest of the marinade and marinate for 1 hour.

Place the pork chops and the marinade the chops were in into a slow cooker on high. Cook for 3 1/2 hours, then take the pork chops out and remove the bone and any gristle and cut each chop into strips and cook for an additional 1 hour.

Turn the slow cooker off, and let the chops and sauce sit while you make the stir fry.

In a large frying pan or wok, heat olive oil over medium high. Add the vegetables and salt and stir frequently until the vegetables are no longer crunchy, but still have a crispness to them.

Once the vegetables are cooked, remove from heat and coat the vegetables with the 1/2 cup of reserved marinade and let them stand for a few minutes.

Cook the rice about 20 minutes before the vegetables then remove from heat and keep covered until ready to serve.

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