Black-Eyed Peas with Sweet-and-Sour Pork
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INGREDIENTS 1 teaspoon salad oil
1/2-pound boneless pork loin, rib end, cut into thin slices
1 medium onion, sliced
1 package (1 pound) dried black-eyed peas
Water
Salt
1/4 teaspoon ground pepper
1/2 teaspoon dried basil leaves
1 large green bell pepper, cut into 1/4-inch wide strips
1 can (8-ounces) pineapple chunks in juice
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons vinegar
2 teaspoons soy sauceIn hot oil in 4-quart Dutch oven, sauté pork strips, turning with tongs, until browned on all sides. Add onion; sauté, stirring, until golden - 3 to 5 minutes.
Rinse peas well; drain. Add to pork, along with 5-1/2 cups water, 1 tablespoon salt, the pepper and basil. Bring to boiling; reduce heat, simmer gently, covered stirring occasionally, 45 minutes or until peas are tender.
Place green-pepper strips and 1/2 teaspoon salt in center of pork mixture. Simmer, covered, until pepppers are just fork-tender - about 7 minutes.
Make Sauce - Drain pineapple, pouring juice into a 2-cup measure. Add water to measure 1-1/2 cups. Cut pineapple chunks in half.
In a small saucepan, combine sugar, cornstarch and ginger; mix well. Gradually stir in reserved juice, vinegar and soy sauce. Bring to boiling, stirring; boil 2 minutes. Pour over green pepper in Dutch oven. Turn into serving dish, with pork and vegetables in center surrounded by black-eyed peas.
Serves 8