Seriously Tarted-Up Sweet and Sour Pork is on tonight…

Sliced spring onions, sliced peppers and thin ribbons of carrot made with a vegetable peeler will be cooked in garlic and ginger with a couple of tablespoons of vegetable oil. Two 1.5 inch pork chops were cooked in the sous vide for two hours until reaching the perfect 141 degrees and then cut into strips. Then at the last moment we add pineapple with the sauce, thanks for the help Uncle Ben!