Sour Orange Pork With Sweet Potato Hash Fried Eggs And Sofrito Hollandaise Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

Steps:

• In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
• Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
• In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
• In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.