Cooking with a Navy Culinary Specialist - New York News

Cooking with a Navy Culinary Specialist

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Culinary Specialist Second Class Stephens cooks for our brave men and women at sea aboard the USS De Wert.  He stops by the Fox 2 Kitchen to cook a favorite crew dish, sweet and sour pork.

Here's the recipe:

Sweet & Sour Pork
pork shoulder, pineapple (canned slice in syrup), soy sauce, vinegar, ketchup, honey, cherries (bottled w/juice), onion, green pepper, yellow pepper and red pepper, margarine, ground ginger, ground garlic, and ground black pepper cornstarch and flour.


Dice pork, season using ginger, garlic and ground black pepper. Marinate w/ soy sauce. Set aside

Melt margarine in steam jacket kettle add pineapple syrup and juice from cherries, vinegar, ketchup and soy sauce. Bring to boil. Combine cornstarch and cold water for desired thickness of sauce and add to kettle. Let simmer

Heat fryer to 350 degrees F. Mix cornstarch and cold water to make batter. Dip pork in and then roll in flour only. Fry until golden brown and crispy

Cut all fresh vegetables into cubes. Sauté w/margin and ginger for aprox. 2min. combine sauce, vegetables, and pork in serving pan

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