A plate slightly contaminated’ Chinese influences, but that still retains completely the Italian spirit: pork with peppers in a sweet and sour sauce, typical Sicilian, to which I added soy sauce, accompanied by sushi rice flavored with poppy seeds and Marjoram. The meat, cut into small pieces and lightly floured, it cooks quickly and remains soft and flavorful and the peppers remain crunchy. The sauce is thick and this pork with sweet and sour peppers has a nice balance between salty and sweet. White rice makes it a unique dish. If you love pork also try l’pork loin with Rosemary and potatoes milk, that in wine with potatoes and apples, the spicy and spicy pork ribs, the breaded Pork Chops with herbs, l’roast pork with grapes with sweet potatoes, the Scallops with mushrooms or l’pork loin stuffed with Apple puree.
800 grams of pork loin or pork leg
5 red and green peppers
2 spring onions
extra virgin olive oil as required
100 ml cider vinegar
3 tablespoons granulated sugar
3 tablespoons soy sauce (I use that low in salt)
salt and pepper
300 grams of basmati rice or sushi
a few sprigs of Marjoram
2 teaspoons poppy seeds
enough flour to flour the pork
Wash the peppers and cut into small pieces about 3 cm. Slice the spring onions, not too thin. Place in a pan (I use the wok, for me irreplaceable) 4 Tablespoons extra virgin olive oil, heat and add the onion. Mix, Let it FRY for a minute and add the peppers: season with salt and toss over high heat for 8-10 minutes. Must remain crunchy.
Meanwhile boil the rice in salted water and drain it al dente. Put it in a bowl and season with extra virgin olive oil, the chopped Marjoram and poppy seeds.
Cut the pork into small pieces or thin strips, as Favorites, and flour lightly. Cover the bottom of the wok with a little oil (Don't be stingy, the oil it takes. There are those who use the seed one but I don't like it) and do skip the pork in high heat (do it several times, so will be browned evenly from all over). When all the pieces are fried, season with salt, pepper, Add a little warm water and cook the pork for 5 minutes on high heat. Add peppers. Dissolve the sugar well in vinegar and pour everything into the pan: deglase the vinegar over high heat and add the soy. The sauce thicken up easily, because it will be linked from the flour you floured pork.
Serve the pork with the sauce and rice (I simply put it in a crème caramel stencil and then I flan it on the plate), Garnish with a sprig of Marjoram.
MATCHING: The sweet and sour Peppers we suggest a white wine from good acidity and perfumed. Recommend a Blanc de Morgex et de La Salle, produced by the Valle d'Aosta company Cave du vin blanc. The wine is called The Crying (from organic farming, alcoholic strength: 11,5), It is characterised by aromas of hops and alpine herbs, for a very fresh taste, sustained acidity and hints of almond.