Cooking Cheap

I finally got around to trying this recipe. You might notice there are no measurements in the recipe. I’ve written my best guess and then explain what I did and what I would do the next time.

Serves 1 or 2
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1/4 cup honey
1 Tbl brown sugar
1/4 cup water
—-
3/4 lb thick boneless loin pork chop, fat trimmed sliced into 1/8″ medallions.
Salt and Pepper
Flour for dusting (1/3 Cup?)
—-
2 cloves garlic, minced
salt, a pinch
vinegar, a dash
Honey/sugar/water mixture
Pork Medallions
Cornstarch slurry

1. Mix the Honey/water/sugar mixture in a small bowl.
2. Mix up a cornstarch slurry.
3. Slice pork, salt and pepper slices and dust in flour
4. Shallow fry pork slices in oil in wok. You might have to do two batches.
5. After pork is done, remove to a plate.
6. Add bit of oil to the wok and fry garlic. Add pinch of salt, dash of vinegar. Just a few seconds.
7. Add the honey mixture (it should boil). Add the cornstarch slurry to get the proper thickness.
8. Add the pork medallions and toss to coat them

[My notes]
I forgot the dash of vinegar. I think it would be better if I didn’t forget that.
I added too much honey, and not enough brown sugar (I’m not going to buy the Chinese malt sugar).
I didn’t use enough garlic. I could have doubled to 4 cloves.
In step 6, I stir fried 1/6 of a bell pepper, cut in chunks. Because I like it and it was about to go bad. Then I added the garlic. I also added a pinch of red pepper flakes, two pinches would be better.

It turned out pretty good. A little too sweet for my taste but the vinegar should help that. I ate the whole thing with some fried rice on the side. The recipe is worth tinkering with, particularly when pork is on sale (as it was the day after I made this).