Sweet and Sour Pork

INGREDIENTS:

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 2 green bell peppers, cut into 1/2-inch pieces
• 3 scallions, cut into 1/2-inch pieces
• 1 can pineapple chunks, drained and juice saved

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PREPARATION:

• Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water, and 1/2 teaspoon salt in another bowl.
• Heat 2 tablespoons vegetable oil in a large non-stick skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet
• Heat the remaining 1 tablespoon vegetable oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots, green peppers, and scallions and stir-fry until crisp-tender, about 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, soy sauce mixture, pineapple chunks and 2 tablespoons pineapple juice; stir and continue cooking under covered skillet and low heat until pork is cooked through, the vegetables are tender and the sauce is thickened.
  

Tortas de Papa (Potato Cakes)

A simple, delicious, and inexpensive meal. As shown above, I like to accompany the tortas with a tangy tomatillo salsa (I just buy a bottled salsa) and sour cream. This is a dish close to my heart since it's one of my favorites from my childhood.

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Makes 9-12 tortas

INGREDIENTS:

• 3 big (or 6 smaller-sized) boiling potatoes (such as Russet)
  
• About 6 ounces of crumbled queso fresco
• 1 tablespoon unsalted butter, cut into pieces
• Salt and ground pepper, to taste
• 3 large eggs
• 1 teaspoon flour
• One cup vegetable oil

INSTRUCTIONS:

• Peel potatoes and rinse under cold water. Cut each potato into 4 chunks. Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan under no heat and mash thoroughly. Now under low heat, add the butter, cheese, salt and pepper tto the potatoes. Mix well with a wooden spoon until mixture resembles a dry paste.
  
• Form tortas that are about 4 inches in diameter and about 1/2-inch thick. Set them aside on a plate to cool.
• Heat oil in a medium skillet under medium-high heat until very hot.
  
• While oil is heating, separate the egg whites and yolks. Place the egg whites in a medium bowl and beat until stiff peaks form; add the egg yolks and fold them in, then add flour. Mix well. The final mixture should be slightly foamy in texture.
• When oil is hot enough, go ahead and dip tortas into the egg mixture. Fry in the hot oil and flip when golden brown. Be careful when flipping so the tortas don't fall apart (use two spatulas). When golden brown on both sides, take out and place on a paper towel-lined plate.
  
• Serve immediately with salsa or other toppings of your choice.

ENJOY!