Spicy Pork and Peppers
We get many wonderful foods here in Ajijic, Lake Chapala. Fresh fruits and vegetables are available year round and there are amazing arrays of tomatoes also readily available.
The pork that we get here is the best and most economical we have ever had. I love pork loin or lomo and I thought I would share one of our favorite recipes with you for this wonderful meat. For the pork:
You will need a 2 pound piece of boneless pork loin, trimmed of all fat, sliced thin crosswise, and the slices cut in ¼ inch strips. The butcher will do this for you. Ask for rebanadas chicas. 1 ½ tablespoons cornstarch 1 large egg white 1 tablespoon rice wine or Scotch 2 tablespoons Oriental sesame oil 1 teaspoon soy sauce
For the sauce:
1 ½ teaspoons corn starch 1/3 cup chicken broth 2 tablespoons soy sauce 2 tablespoon rice wine or Scotch 1 teaspoon rice vinegar 1 teaspoon sugar 2 teaspoons Oriental sesame oil 3 cups vegetable oil (safflower or corn oil) 2 red bell peppers cut lengthwise into 1/8 inch strips 2 green bell peppers cut the same 2 – 3 inch fresh green or red hot chili peppers seeded and minced (wear gloves) 2 tablespoons minced garlic ½ teaspoon peppercorns crushed lightly 1 tablespoon minced peeled gingerroot 2 teaspoons chili paste
Prepare the port: In a bowl combine the pork, the cornstarch, the egg white, the rice wine, the sesame oil and the soy sauce, stir the mixture vigorously in one direction until the port is coated well, and chill it, covered, for at least 30 minutes or overnight. Make the sauce: In a small bowl dissolve the cornstarch in the broth and ad the soy sauce, the rice wine, the rice vinegar, the sugar and the sesame oil. Heat a wok over high heat until it is hot, add the vegetable oil, and heat it until a deep-fat thermometer registers 400 degrees F. Fry the pork in the oil in 4 batches, stirring for 15-30 seconds, or until the strips separate and change color, and transfer it with a slotted spoon to a large sieve set over a bowl making sure the oil returns to 400 F. before adding each new batch. The pork may be fried up to 6 hours in advance and kept covered and chilled. Pour off all but 3 tablespoons of the oil in the wok, heat the remaining oil over high heat until it is hot, and in it stir-fry the red and green bell peppers for 10-20 seconds or until they are softened slightly but still crisp. Transfer the bell peppers with a slotted spoon to a bowl. If necessary add more oil to the wok to measure a total of 3 tablespoons, heat the oil until it is hot, and in stir-fry the chili peppers, the garlic, the peppercorns, the gingerroot and the chili paste for 5-15 seconds, or until the mixture is fragrant. Stir the sauce, add it to the wok, stirring, and bring to a boil, stirring. Add the pork and the bell peppers and cook the mixture, tossing it constantly, for 30 seconds to 1 minute, or until it is heated through and serve over rice.