You are here

Black Eyed Peas With Sweet And Sour Pork

Western.Chefs's picture
Ingredients
  Boneless pork loin 1⁄2 Pound, cut into thin slices (Rib End)
  Onion 1 Medium, sliced
  Dried black-eyed peas 1 Pound (1 Package)
  Water 1 1⁄2 Cup (24 tbs) (As Needed)
  Salt To Taste
  Ground pepper 1⁄4 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Green pepper 1 Large, cut into winch-wide strips
  Canned pineapple chunks in juice 8 Ounce (1 Can)
  Sugar 2 Tablespoon
  Cornstarch 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Vinegar 2 Tablespoon
  Soy sauce 2 Teaspoon
  Salad oil 1 Teaspoon
Directions

MAKING
1. In hot oil in 4-quart Dutch oven, saute pork strips, turning with tongs, until browned on all sides.
2. In it saute onion stirring until golden for about 3 to 5 minutes.
3. To prepare peas rinse it well and drain.
4. Add to pork, along with 5 1/2 cups water, 1 tablespoon salt, the pepper and basil and bring to boiling.
5. Reduce heat and simmer gently, covered, stirring occasionally, 45 minutes until peas are tender.
6. Place green-pepper strips and 1/2 teaspoon salt in center of pork mixture and simmer, covered, until peppers are just fork-tender-€”about 7 minutes.
To Make sauce:
7. Drain pineapple, pouring juice into a 2-cup measure.
8. Add water to measure 1 1/2 cups.
9. Cut pineapple chunks in half.
10. In a small saucepan, mix well combining sugar, cornstarch and ginger.
11. Gradually stir in reserved juice, vinegar and soy sauce, bring to boiling, stirring and boil 2 minutes.

FINALIZING
12. Pour the sauce over green pepper in Dutch oven.

SERVING
13. Turn into serving dish, with pork land vegetables in center surrounded by black-eyed peas and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pea
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.07941
Average: 4.1 (17 votes)