Preparation Time: 30 minutes
· 1 1/2 pounds pork shoulder
· 1 Tablespoon vegetable or canola oil
· 1 teaspoon salt
· dash of pepper
· 1 8-3/4 ounce can pineapple tidbits (sweetened)
· 1/2 cup BBQ sauce
· 1 Tablespoon cornstarch
· 1 medium bell pepper, cut in strips
Sweet-&-Sour Chicken Drumstick
Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoon honey
1 tablespoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper
|Rates: 1 Rating: 2010-11-13 15:23:05|
First of all, I really like the idea of substituting pork for chicken, which is altogether a healthier option. If any improvements were to be made, I would try to replicate this with a chicken breast or white meat tenders.
For the wine pairing, I would assume that something light, white, and fruity (specifically citrus) would pair well; optimal choices being Gewurtztraminer or Pinot Gris. Tsingtao and Sapporo beer are also always an excellent choice with Asian and Asian-inspired foods.
This recipe could be served in an Asian-fusion restaurant or potentially a more modernized mom and pop cafe.
I would be fairly willing to purchase this item. I think that, for an entree, this should be priced at around $10 and served with rice and vegetables/fruit. This is approximately a 50% markup on the cost of the food and preparation.