Recipes by their Ingredients

light corn syrup

  • Salt and Pepper Pork Chops

    Salt and Pepper Pork
    Salt and Pepper Pork
    (Serves 2-4)

    Main Ingredients
    1 lb thin sliced pork loin or pork chops
    ¼ red bell pepper, chopped
    ¼ onion, chopped
    ¼ green bell pepper, chopped
    1 stalk green onion, thin slices
    ½ red chili pepper, thin slices
    2 cloves garlic, minced

    Marinade
    2 tblsp corn starch
    ½ tsp baking soda
    1 tblsp cooking wine
    1 tblsp oyster sauce
    1 tblsp light soy sauce
    1 tblsp water
    1 tsp sugar
    ½ tsp salt

    Other Ingredients
    2 cups vegetable oil
    ½ egg
    6 tbsp corn starch

    Seasoning 1 tsp garlic salt
    ¼ tsp salt
    ¼ tsp white pepper



    NOTES: If your using pork tenderloin, I don't think you need to tenderize the pork slices. At the end when adding the garlic powder, salt whit pepper mix, I do it per pork slice and don't use what is left over, if any.
     

    You can use other cuts of pork and depending on your cut of pork, you can tenderize the pork by using either a meat tenderizing mallet, or the back of your chef knife on both sides.

    Mix the marinade ingredients together in a medium bowl and add the pork. Let marinate for 30-60 minutes.

    Chop all your main ingredient vegetables and set aside.

    After the pork has had time to marinate, heat the oil up in a sauce pan to 380°F. Meanwhile beat the ½ egg in a small bowl and pour the egg into the marinated pork and mix well.

    Add the cornstarch, 6 tbsp, onto a large plate. When the oil is at temperature, coat the pork chops or slices in the cornstarch and fry, one or two at a time until they are all fried a light golden brown. Now turn the oil up to 450°F. and fry the pork a second time for about 30 seconds and set aside.

    Now heat a wok or large frying pan on high heat, add 1 tsp oil, now add in the garlic, red chili pepper, and fry until it starts to be aromatic. Add the onion, bell peppers and fry for another 30 seconds.
    Add the scallions followed by all of the pork for about 30 seconds. Now gradually add in the seasoning to evenly coat all the pork chop pieces/slices.
    Cook for a further 20 seconds before turning off the heat.
    Continue mixing for 30 more seconds until the pork is evenly coated in the seasoning.

    Serve with a side of rice.

  • Soft Peanut Brittle

    Soft Peanut Brittle
    Soft Peanut Brittle
    (Makes @2lbs)

    2 cups chunky peanut butter
    1½ cups sugar
    1½ cups light corn syrup
    ¼ cup, plus 1 teaspoon water
    2 tablespoons unsalted butter
    2 cups peanuts
    1 teaspoon baking soda
    1 teaspoon vanilla


    NOTES:
     

    Butter 2 baking sheets or a large marble slab.
    In a double boiler heat the peanut butter over low, keeping it warm until it's needed.

    In a large sauce pan combine the sugar, corn syrup and ¼ cup of water.
    Cook over high heat to 275°F, lower the heat to medium, add butter, stirring until melted. Now add the peanuts and continue to stir until the candy starts turning brown and reaches 300°F, about 5 minutes.

    Remove from heat, stir in the baking soda mixture that has been dissolved in a tsp of water along with the vanilla. Working quickly, fold in the warm peanut butter until well blended.
    Pour the candy onto a marble slab or greased cookie sheet spreading it ¼ to ½ inch thick. Break into pieces after it has cooled