This is the same recipe as the Simmered Chinese Chicken that I posted the other day,only difference is I made it with a couple pork tenderloins.
The one thing that I did different was double the sauce and cut the cornstarch and water in half so the sauce was on the thinner side. I made my corrections to the recipe but you will need to double the sauce recipe if your family likes lots of sauce. I plan to try the pork without the rice next time and serve the sauce over the sliced pork. This is a great sauce.
CHINESE PORK OVER RICE
- Just substitute pork for the chicken.
* I used ½ teaspoon red pepper flakes and it was not overly spicy at all.
I also used apple juice.