Recipes
Photo by Emily Sterne Photography
Ingredients
1 cup naturally brewed rice vinegar
1/2 brick palm sugar from 1 large brick
1 pound pork butt, 1-inch cubes
1 cup corn starch, plus some for slurry
1 tablespoon minced ginger
1 tablespoon minced garlic
1 bunch scallions sliced thinly, separate white and green
5 cups cooked rice, brown and white combined
1 large yellow onion, 1 inch dice
1 large carrot 1/4-inch bias cut
2 tablespoons Wanjashan organic ponzu
1 cup rough chopped fresh Ocean Spray cranberries
Canola oil
Kosher salt and freshly ground black pepper
Directions
In a small saucepot, combine palm sugar and rice vinegar over low heat. Stir occasionally until palm sugar is dissolved, about 15 minutes. Meanwhile, season pork with salt and pepper and coat with cornstarch. Heat about 1-inch of oil in wok and shallow fry pork until golden, brown and delicious. Transfer pork to a heat-proof bowl. Discard oil. Wipe wok clean with a towel and place over heat. Lightly coat with oil and add ginger, garlic and scallion whites. Stir-fry and add onions and carrots and stir-fry. Deglaze with sweetened naturally brewed rice vinegar and ponzu and add cranberries. Bring to a simmer and reduce. Add back pork and rice; toss until hot. Garnish with scallion greens.
Cooking Tips
Tossing Food in a Pan
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