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K’s Choice
Peppery Chicken Curry
Translator
Pork in Sweet Soy Sauce
Some of my best recipes are the ones I come up with as I go. That definitely applies to this recipe.
I still had some pork chops in my freezer that needed to be used up. I wasn’t sure what to do with them and ended up combining random stuff from my kitchen cabinet. The result was awesome! This pork is to die for and no, I am not exaggerating. I’m pretty sure this will be a staple recipe in our home from hereon.
It‘s a crazy simple and fast recipe, perfect for week-nights! You have to give this one a try or you’ll be missing out! Don’t say I didn’t warn you. Replace the pork with chicken strips if you must, but really, just try it.
Go ahead… I’ll wait.
Ingredients:
1 pound boneless pork chops
4 tbsp soy sauce
2 tbsp ginger syrup
3 tbsp sweet chili sauce
1 tbsp brown sugar
1/4 tsp chili powder
1/2 tsp curry powder
1 large onion
2 garlic cloves
1 small bell pepper
Directions:
I carefully choose my victim and made him chop stuff. Starting with an onion. Slice it in half-rings.
And cut the bell pepper in strips, not too thin.
Grate or mince 2 garlic cloves. Four photos of chopping garlic, is this overkill or what? Man, I was on a roll there!
Stuff. Soy sauce, ginger syrup and sweet chili sauce to be precise.
Combine all ingredients in a bowl and stir well. Be careful with that curry powder, it can cause nasty stains.
Not that I really care about stains. That would be an epic waste of time.
Anyway…
Chop those chops.
Heat 1 or 2 tbsp high-heat cooking oil and sauté the onion and bell pepper over really high heat for 2 to 3 minutes. Until the onion starts to brown lightly. Keep moving those veggies, guys!
Remove the onion and bell pepper from the pan, heat a little more oil and cook the pork strips for 3 minutes. Then add the garlic and cook for 30 more seconds before you add the onions and pepper again.
Pour in the sauce and let it simmer for 5 minutes, over really high heat. The sauce will cook down and stick to the pork and vegetables. It’s yummy.
Stir now and then.
This was SO finger-licking good! Incredible. I served it with Indonesian pickles (Atjar Tjampoer/Acar Campur), my own Chinese fried rice, green beans and shrimp crackers (Kerupuk).
Kay’s Recipe Card
Click here for printable size.
| Pork in Sweet Soy Sauce | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
1. Quinn — March 25, 2010 @ 9:04 am
Kay, is there a substitute for ginger syrup? This one really interest me!!! Thank you….
2. Kay — March 25, 2010 @ 9:09 am
@Quinn:
I have no idea. I would probably just up the chili saus a little (a tbsp or so) and add a thumb-size piece of fresh ginger. Should work, too.
You can’t buy ginger syrup where you are? That would be a shame because that syrup is highly addictive in stir-fries :)
3. Marisa — March 25, 2010 @ 1:07 pm
Yum Yum! Btw I love the new site redesign.
4. MariaT — March 25, 2010 @ 2:00 pm
looks fantastic!
5. Quinn — March 25, 2010 @ 2:02 pm
Kay, I don’t think I can get ginger syrup here in Adelaide. We do have ginger powder though but I guess they’re just not the same. I’ve actually not heard of ginger syrup before really, so thanks. What an exposure!
6. Karohemd — March 25, 2010 @ 2:22 pm
Hahaha, I love the random interjection with your son’s painted fingers. ;)
Ginger syrup is new to me, too. I’ve seen fresh (obv.), puree, powdered, pickled and candied, though.
7. Lana from Never Enough Thyme — March 25, 2010 @ 2:35 pm
It is 8:30 a.m. here and my mouth is watering for this recipe. Really. This is definitely, definitely going on my list to cook this weekend. If I can find some ginger syrup. I’ve never seen it before, but maybe the asian foods store will have some. If not — improvise!
8. Kay — March 25, 2010 @ 3:26 pm
Look what I found!
>> Make your own ginger syrup!< <
9. Kalynskitchen — March 25, 2010 @ 3:41 pm
This does sound wonderful. Thanks for the link for make your own ginger syrup; I’ve never seen that product here.
10. Kay — March 25, 2010 @ 3:43 pm
@Kalynskitchen:
I’m gonna give the syrup a try myself, too. I prefer not using ingredients that require E numbers, so if this would work it would be great!
11. my little expat kitchen — March 25, 2010 @ 4:04 pm
Kay LOVE your new design of the site!!
Also love this recipe, I’ve had this many times,well my version of it, but never used ginger syrup. Sounds interesting.
Magda
12. Maria — March 25, 2010 @ 5:03 pm
You are so right, it looks to die for. Will try this over the weekend! Thanks for another winner.
13. Sophie — March 25, 2010 @ 8:00 pm
Just made this for the family. They loved it. Thanks. Love that you use “dutch” ingredients. Its nice not to have to substitute as usual. Sorry all of you who can’t get the ginger syrup…too bad, its a great touch.
Love the new site Kay, looks fab.
14. Sophie — March 25, 2010 @ 8:01 pm
Oh and i made the rice too….looked just like the chinese. Ha! Kids loved it too.
15. mirinblue — March 25, 2010 @ 8:58 pm
Love the recipe and the new look! Kay, what is the brand of that little chopper you were using for the garlic? Have been looking forever for a small one like that. Thanks!
16. Kay — March 25, 2010 @ 9:03 pm
@Mirinblue:
Just looked for you and it’s brandless (is that a word?). I can’t live without it anymore, chopping garlic and especially chili peppers is fantastic this way.
17. mirinblue — March 25, 2010 @ 9:37 pm
any idea where to get one?
18. Kay — March 25, 2010 @ 9:41 pm
@Minirblue:
Noticed you’re in the US, and with me being in the Netherlands, I have no idea.
Just googled a bit and found an OXO mini food chopper that will probably work even better than this one!
http://www.amazon.com/Oxo-Good-Grips-Mini-Chopper/dp/B0002YTFS2
19. Janie — March 26, 2010 @ 5:51 am
What if a person really really dislikes green peppers? What would you suggest as a substitute? I can’t even stand to smell a green pepper but I’d love to make a version of this recipe for my husband.
20. Deanna — March 26, 2010 @ 7:04 am
I’m making this with broccoli instead of bell peppers tomorrow. (My otherwise lovely boyfriend can not stand bell peppers. Its a flaw). This just looks addictive.
21. Kay — March 26, 2010 @ 1:59 pm
@Janie:
Just leave the peppers out all together and serve vegetables on the side! It took me 10 years to even be able to eat bell peppers. I feel your pain :)
22. bobbinis-kitchen.com — March 28, 2010 @ 6:20 pm
Yummy recipe and quite professional photographies and layout!
Thank you for sharing!
23. Jeroen — March 29, 2010 @ 11:09 pm
Made this this evening, man it was heaven!! :) Will try it with honey and maybe some pineappe juice (if needed) some day to make it for someone who does not like ginger… Not sure if it’ll work but I’ll give it a shot and see where I end up. :) Thanks for sharing!!
24. Kay — March 29, 2010 @ 11:12 pm
@Jeroen:
Here you go: Kay’s Pork Strips
25. doodles — March 30, 2010 @ 5:46 am
I must look for ginger syrup in the aisian market…….never crossed paths with that item. I’m betting it would have many uses.
I have one of those OXO thingies and it’s perfect for all mini chopping jobs.
26. Helga — March 30, 2010 @ 9:18 pm
This look so delicious, can’t wait to try it. I can’t find ginger syrup, but I have a ginger marinade, do you think that would work just as well?
Love the new site by the way, very fresh and clear.