Pasta with Sweet and Sour Ground Pork
|Peanut oil/Corn oil||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Garlic||3 Clove (15 gm), chopped finely|
|Small onion||3 Ounce, coarsely chopped (1 In Number)|
|Green bell pepper||1 Small, stemmed, seeded, and cut into 1/2-inch pieces|
|Extra lean ground pork||1⁄2 Pound|
|Grated fresh ginger root||2 Teaspoon|
|Pineapple juice||1 Cup (16 tbs)|
|Canned no salt tomatoes||16 Ounce (Whole Ones, 1 Can)|
|Double concentrate tomato paste||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely chopped fresh cilantro||2 Tablespoon|
|Pasta||1 Pound, cooked and drained|
In a large saucepan or skillet, heat the olive oil over moderate heat.
Add the garlic, onion, and bell pepper and saute until tender, about 3 minutes.
Add the pork with the ginger and saute, stirring and breaking up the meat with a wooden spoon, until it loses its pink color and just begins to brown, 3 to 5 minutes.
Add the pineapple juice and stir and scrape well to deglaze the pan.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients, except the cilantro.
Simmer the sauce until it is thick but still slightly liquid, 20 to 25 minutes.
Spoon over cooked pasta and garnish with cilantro.