Sweet and Sour Pork with Tropical Fruits

Cranberry Sweet and Sour Sauce Sweet and Sour Pork with Tropical Fruits Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce WINE NOTES Foxglove Chardonnay: Wines from the central coast of California are gaining more prominence but still are more inexpensive than their northern California counterparts. Because the vintners use new oak and the grapes come from a cooler region, this wine has a light creaminess and is balanced with flavors of tangerine and golden apple. Ruston Merlot half-bottle: Merlot has gotten a ‘bad rap’ lately but is still the primary grape of many great Bordeaux and American blends. Great to use when you want big flavors of plum, blueberry, cocoa and white pepper without the muscle of a cabernet sauvignon. Half bottles are great for dinners for two or wine pairings for four. They allow for more variety in a meal and broaden the opportunity to try high end wines for less money.		Sweet and Sour Pork with Tropical Fruits Serves 4 1 ½ pounds pork butt, cut into 1/2-inch dice 1 red jalapeno, stemmed, cut into 1/8-slices or 1 tablespoon sambal 1 mango, peeled, cut into ½-inch dice 1 small papaya, peeled, cut into ½-inch dice 1 yellow bell pepper, cut into ½-inch dice 1 cup Cranberry Sweet and Sour Sauce Kosher salt and freshly ground black pepper Canola or grapeseed oil for cooking Jasmine or Basmati rice on the side In a wok or sauté pan coated lightly with oil over high heat, sear the pork for 3 minutes. Season with kosher salt and freshly ground black pepper to taste. Add the jalapeno (1/2 or whole if you like it spicy) and stir fry 1 minute. Add the mango, papaya, bell pepper and Cranberry Sweet and Sour Sauce heat through, serve with rice.


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