2 lb boneless lean pork, cubed
1/4 cup low-salt soy sauce
4 tsp cornstarch
1 tsp sesame oil
1 can (19 oz) unsweetened pineapple tidbits
1/2 cup chicken stock or water
3 tbsp ketchup, packed brown sugar and rice vinegar
3 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 onion, thinly sliced
2 sweet green peppers, cut in strips
Procedures
Toss pork with 2 tbsp of the soy sauce, 1 tsp of the cornstarch and sesame oil, let stand for 30 minutes.
Combine juice from pineapple, stock, remaining soy sauce, remaining cornstarch, ketchup, brown sugar and vinegar. Set aside.
Heat wok over high heat, add 2 tbsp of the vegetable oil. Stir-fry pork just until no longer pink. Remove to bowl. Wipe out pan with paper towels, reheat and add remaining oil.
Stir-fry garlic and ginger for 15 seconds, add onion, stir-fry for 2 minutes, add pineapple sauce, cook, stirring, until thickened.
Return pork to pan, cover and simmer for about 1 hour or until pork is very tender, add pineapple and green peppers, cook for 3 minutes or until heated through.
Serve on lots of hot steamed rice.
