Before we left Knoxville, I was working my way through two stacks of recipes from America’s Test Kitchen cookbooks. We had a lot of success with several recipes and they were relatively fast and easy. I have amassed a huge stack of recipes to work down (which will never happen since I add to it pretty much daily), but the Test Kitchen/Cook’s Illustrated recipes are usually so good that it won’t be long before I’m adding another cookbook to my list…
The only change I made here was I’m realizing I’m not an enormous fan of hoisin sauce, so I had decreased the quantity and replaced it with additional soy sauce, brown sugar, and a little additional sesame oil. If you like hoisin, leave the recipe as is.
Initially I wasn’t sure about the pineapple even though pork and pineapple go well together, but it made the dish so don’t leave it out!
Makes 4 servings
- 2 boneless center cut pork chops (about 1 pound), cut into ½-inch pieces
- 3 tablespoons soy sauce
- 1 tablespoon Asian chili-garlic sauce
- 4 teaspoons vegetable oil
- 6 scallions, white parts sliced thin, green parts cut into ½-inch pieces
- 2 large eggs, lightly beaten
- ¼ cup hoisin sauce
- 1 8-ounce can pineapple chunks, drained and chopped, 3 tablespoons juice reserved
- 2 teaspoons toasted sesame oil
- 2 (8.8-ounce) packages Uncle Ben’s Ready Rice (see note below)
Combine pork, 2 tablespoons soy sauce, and chili-garlic sauce in bowl. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook, stirring occasionally, until well browned, about 3 minutes. Transfer to bowl.
Add remaining oil to pan and cook scallion whites until just softened, about one minute. Add eggs and cook, stirring vigorously, until scrambled, about one minute. Transfer to bowl with pork.
Add hoisin sauce, pineapple chunks, reserved pineapple juice, sesame oil, remaining soy sauce, and rice to empty pan and cook until heated through, about 2 minutes. Stir in scallion greens and pork and egg mixture and toss until heated through, about 1 minute. Serve.
Test Kitchen Note: Two cups of leftover white or brown rice can be substituted for the Uncle Ben’s.
Recipe source: America’s Test Kitchen The Best Simple Recipes