Sticky Asian Pork

Dinner for April 3rd:

 Sticky Asian Pork.

Sticky "Asian" Pork

     This recipe was found on Foodgawker.com which is one of my favorite recipe websites. The actual recipe can be found at http://mygoldenpear.com/2014/03/02/sticky-asian-pork/. 

     I deviated a bit from the original recipe because I don't care to eat onions. So instead of chopping the onion very small, I left them in slightly larger pieces so I could easily pick them out. I also did not add the chili flakes as I don't care for spicy food. The recipe turned out a lot lighter in color than the recipe picture, but I don't think that it tasted bad. It sort of tasted like the peanut pork you would get at a thai restaurant but with a sweeter onion flavor. I also used clementines (or cuties!) instead of an orange because that was what i had on hand, this may have added to the sweet flavor, instead of maybe the tangy orange flavor? The next time I make this dish, I think I would reduce the onion to 1/2 onion (instead of the whole onion) and then add some garlic and fish sauce to round out the flavors a little bit. The recipe also called for 2 TBSP of crunchy peanut butter but I only had extra crunchy and smooth. I did 1 1/2 TBSP extra crunchy and then 1/2 TBSP creamy. I may add 1 TBSP creamy and 1 TBSP extra crunchy the next time to add more of a peanut-y flavor. Overall, I think that it was a good recipe & I will try to make it again. It was a good 'throw together' dish as the pork does not need to be marinated, just sliced and fried, although the sauce does take some time to reduce. If you wanted to speed the process up, I would drain some (maybe half) of the 'pork juices' out of the fried pork so there is not as much liquid. My pork (after being fried) probably 'sweated' about 1 cup of pork juices that were then added to the sauce.