Total Calories: 382
* Preparation Time: 20 minutes Storage Time: Up to 24 hours Cooking Time: 20 to 30 minutes In a large skillet over medium heat, saute pork in oil for 6 minutes or until browned and cooked through set aside.
In a 3-quart saucepan, mix pineapple juice and cornstarch until smooth. Stir in soy sauce, peanut butter, sugar, lemon juice, garlic, coriander and crushed red pepper. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Drain liquid from meat. Add meat to sauce. If making ahead, cool, cover and refrigerate up to 24 hours.
Bell: Add water chestnuts and mushrooms to meat mixture. Cook over low heat for 20 to 30 minutes or until heated through, stirring occasionally.
To serve, transfer to a decorative 2-quart dish and garnish with minced chives or thinly sliced green onions. Serve with hot cooked rice.
This Singapore Pork recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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