Thursday, September 16, 2010
Anyway, on one the marked pages I saw a recipe for Hawaiian Pork. Now, I don't know why everything with pineapple is automatically Hawaiian, but it is. But, the recipe was simple and easily adaptable for me too. I decided I would give it a try. I mean, the carnivore had clearly thought it sounded good...at some point.
I started by placing white rice in our rice maker. While that was going I preheated the oven to have up some fake chicken nuggets for my protein. I then prepped my two main dishes. For the carnivore I salted and peppered some pork chops and dredged them in flour. For me I diced two bell pepper - one yellow, one orange. I then heated two skillets with vegetable oil. I fried the pork chops about 4 minutes on each side (these were pretty thin) - just until the get a bit crispy on each side. I sauteed my peppers at the same time with one teaspoon of chili paste. I like things spicy. Then I opened two cans of pineapple rings. I diced one can and added them to my skillet with a bit of the juice from the can. I then took the other can and topped each pork cutlet with a slice. I poured the juice from the can in the pan, covered it, and let it cook on low heat for another five minutes. In the mean time I heated up some snap peas in a sauce pan and baked my nuggets in the oven. Once everything was ready (about fifteen minutes total) I plated the dishes and we dug in.
The pineapple was so sugary sweet from the heat and a nice compliment to the sticky rice. Plus, I got the carnivore to eat fruit without him noticing! So whether you go vegetarian or porky pig, this "Hawiian" dish is a sure fire hit with just a few ingredients.