"Make this flavourful porc stir fry pop in your mouth and know wonderfully why...! "

Porc Kung Pow Recipe:

Meat and Veggies:

3 lbs porc butt, cut into bite size pieces

3 lbs veggies of broccoli florets and carrot medallions

Breaded dry ingredients:

1/2 c smoked gouda

1/3 c bread crumbs

(previously take 5 pcs. of sliced bread and bake in the oven for 15 mins., crush with pin roller in a plastic bag)

1/2 tsp salt

1 tsp blk pepper

2 tsp cayenne pepper

2 tsp sweet paprika (Hungarian imports are the best)

Sauce or wet ingredients:

2 tblsp Tobasco (R) sauce

1 1/2 c honey

3 tblsp canola oil

2/3 c H2O as diluent

3 tblsp butter, melted

Instructions for Preparation:

1. Cut porc into bite size pcs.

2. Coat dry ingredients on meat first.

3. Then assemble sauce with the wet ingredients and stir fry by first adding in the butter to melt then gently frying the paprika for 5 mins to take out the edge (bitterness), then add in more oil, onion and garlic and over HI heat sautee.

4. Add in by cooking al dente veggies cut into bite size pcs. and simmering for 25 mins over MED heat.

5. Cover the wok just before plating the dish with added Basmati rice and the fresh salad of romaine lettuce and tomatoes.