Amazing combinations of flavors give this pork cooked with jalapeno peppers and garlic a true taste of Asia.
To prepare Jalapeno Pork in Garlic Sauce:
Cooks Note: This dish is the perfect way to use a leftover tenderloin, pork roast, or even pork chops.
- 4 cloves garlic, minced
- 1 tablespoon white sugar
- 2 teaspoons sesame oil
- 1 teaspoon vegetable oil
- 2 teaspoons rice wine
- ¼ cup soy sauce
- 4 teaspoons chili garlic paste
- 1 tablespoon red wine vinegar
- 12 ounces pork, cooked and sliced
- 1 onion, chopped
- 1 carrot, julienned
- 1 rib celery, sliced
- 1 jalapeno pepper, seeded and slivered (more to taste)
- scallion, finely sliced
In a measuring cup or small bowl mix together the first eight ingredients and set aside.
Slice the pork and cut all the vegetables. Mise en place. (I can not over emphasize the importance of having all ingredients ready to go when cooking in a hot wok)
Heat your wok or pan over high heat. Once the wok is hot add 2 teaspoon peanut or vegetable oil. (To prevent smoking, do not add oil to the hot wok until you are ready to cook). Add onions, peppers, celery, and carrots. Stir while cooking for about 2 – 3 minutes or until vegetable start to pick up some color.
Add the pork and continue to stir for 2 – 3 more minutes.
Give the soy sauce and garlic mixture a stir and add to the hot pan. (When working with a hot wok, keep the food moving, this will give you even cooking and prevent burning) Cook for 2 – 3 minutes or until sauce starts to caramelize and thicken (Add a bit of water if sauce gets too thick). Remove from heat. Serve with rice and garnish with scallions.