Sweet and Spicy Pork with Apples in Unagi Sauce
Spicy pork recipe with apples and bell peppers in a unagi (fish) sauce. Serve with white or brown rice.
- Serves: 6 persons
- 2tablespoons peanut oil
- 2tablespoons minced fresh ginger root
- 3tablespoons brown sugar
- 2tablespoons chili powder, or to taste
- 1onion, cut into strips
- 1red bell pepper, cut into strips
- 1yellow bell pepper, cut into strips
- 5cloves garlic, minced
- ½cup soy sauce
- ¼cup unagi (eel) sauce
- 2tablespoons paprika
- 2tablespoons mirin (Japanese sweet wine)
- 1teaspoon coconut extract
- 2pounds pork tenderloin, cut into 1 inch cubes
- 1cup chicken broth
- 1½ tablespoons cornstarch
- 1½ tablespoons water
- 1red apple - cored and diced
- 1large orange, peeled, sectioned, and cut into bite-size pieces
- 10leaves fresh basil, chopped
- 2green onions, chopped
- 1teaspoon ground black pepper
Step 1Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
Step 2Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
Step 3Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.