Stuffed Pork Roast

Stuffed pork roast from Breaux's Mart

Fresh off the pit

Smoked it about 4 hours.
I let it rest before cutting.

Ready to eat

Stuffed Pork Chops

Let it rest before you cut into it

2 boneless pork chops
1 lb ground pork
1 onion
1 tbsp garlic
salt and pepper
Tony Chachere's seasoning
Sides
1lb fresh sausage
homemade rice dressing if you have the chicken inners
Tomatoes and cucumbers-oil/vinegar, fresh  parmesan, salt and pepper 

Chicken inners with celery, garlic and onions

Mix ground pork with onions garlic salt and pepper and Tony's.
Cut a small opening in the pork chops and fill with the stuffing.

Ready for the pit

Add to the pit and cook until ready. Depending on how juicy you want the meat.

Not much left over

Sweet and sour pork

INGREDIENTS:

1/2 lb. pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut into pieces)
1 red bell pepper  (cut into pieces)

1 yellow bell pepper  (cut into pieces)
2 onions (cut into wedges)
1 can pineapple chunks
4 carrot sticks (chopped)

bunch of dried peppers ( I used fresh ones here)

1 can baby corn
1 clove garlic (finely chopped)

1 cup sliced almonds
Oil for frying

MARINATE:

1 teaspoon dark sweet soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine

2 eggs

1 teaspoon plum sauce

1 teaspoon shrimp paste

1 teaspoon hot sauce

FRYING BATTER:

1/2 cup water

1 teaspoon garlic powder

1teaspoon each salt and pepper (I used Tony's)
1 cup. all-purpose flour
2 teaspoons. corn starch
1/2 teaspoon baking soda
5 teaspoon cooking oil
1 small pinch of salt

SWEET AND SOUR SAUCE:

3 tablespoons tomato ketchup
2 teaspoon plum sauce

2 teaspoons dark sweet soy sauce
1 teaspoon Chinese rice vinegar (transparent in color)
1 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon shrimp paste
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

METHOD:

Cut the pork tenderloin into pieces and marinate with the ingredients for 30 to 60 minutes.

Mix the sweet and sour sauce ingredients well and set aside.
Chop vegetables and set aside until ready 

When the pork is well-marinated, transfer the pork pieces into the flour and seasonings and make sure they are well coated. Add the cooking oil into the wok enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up the wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and other vegetables and pineapple pieces. 

Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. 

Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.