- 2 tablespoons olive oil
- 1 cup onions
- 1 cup bell pepper
- 1 teaspoon fresh ginger
- 1/2 teaspoon sesame oil
- 1 pound pork tenderloin (cut in 1/2" slices)
- 2 ounces brandy
- 1/2 cup plum sauce (a Chinese style cooking and dipping sauce found in Asian grocery store or in Oriental section of regular market)
- 2 teaspoons fresh oregano (or 1/2 teaspoon dried)
- 2 teaspoons fresh sage (or 1/2 teaspoon dried)
- 1/2 tablespoon pomegranate balsamic vinegar (dark)
- 2 cups all-purpose flour
- 1 cup cornmeal (self rising)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 large eggs
- 3/4 cup sugar
- 8 tablespoons unsalted butter (melted)
- 6 ounces vanilla yogurt (Greek, I used Chobani)
- 2 tablespoons sour cream
- 1/2 cup buttermilk (shaken)
- 2 tablespoons butter oil (for frying cakes)
- You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before rather than doing it all in the same night.
- Salt and pepper each side of the pork slices.
- Heat oil in a deep 12 inch skillet or stir fry pan.
- Add onions and peppers and cook for 2 to 3 minutes.
- Add ginger and sesame oil.
- Cook for another 6 or 7 minutes, until they are soft.
- When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer.
- Cook 3 to 4 minutes per side.
- Pour in brandy and allow to evaporate for 2 or 3 minutes.
- Add plum sauce and herbs.
- Allow sauce to just heat through and herbs to blend with everything.
- Then right before removing from heat, pour in balsamic vinegar.
- Directions For Corn Cakes
- This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
- Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds.
- Add sugar to egg. Whisk vigorously until thick and homogeneous, about 30 seconds
- Add melted butter in 3 additions, whisking to combine after each.
- Add half the sour cream and half the milk and whisk to combine.
- Whisk in remaining sour cream and milk until combined.
- Add wet ingredients to dry ingredients.
- Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix.
- Heat 1/2 tablespoon of butter and oil in a skillet on medium heat.
- Add additional grease to pan as necessary.
- Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes.
- They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger.
- Cook each side until fluffy and golden brown.
PER SERVING *
|Calories1180Calories from Fat440|
|% DAILY VALUE*|
|Calories from Fat440|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.