Ingredients

The following ingredients have 4 Servings
  • 1 egg (beaten)
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • 1 pound lean pork (cubed)
  • 4 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 red bell pepper (cut into 1 inch chunks)
  • 1 green bell pepper (cut into 1 inch chunks)
  • 1 medium onion (diced)
  • 19 ounces pineapple chunks (drained, reserve juice for the sauce)
  • 3 tablespoons white wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • ¾ cup pineapple juice
  • ½ cup chicken stock
  • Green onions for garnish
  • Sesame seeds for garnish

Instruction

  • In a medium bowl, mix together the egg, 1 tablespoon sugar, salt and 1 tablespoon soy sauce.
  • Add the pork cubes and gently toss to coat. Set aside.
  • In another medium bowl, mix together the white wine vinegar, brown sugar, 2 tablespoons of soy sauce, cornstarch, pineapple juice, and chicken stock, to make the sauce. Set aside.
  • In a large skillet over medium high heat, heat the 4 tablespoons of olive oil. Add the pork mixture and cook, stirring frequently, until the pork has browned on all sides and is cooked through, about 7 minutes.
  • Transfer the pork cubes to a plate and set aside.
  • Add the garlic, ginger, red and green pepper and onion to the skillet and cook for about 3 minutes, until vegetables are tender but still a bit crisp.
  • Add the pineapple chunks and the sauce. Cook, stirring constantly, until the sauce is no longer cloudy and has thickened a little.
  • Return the pork to the skillet and cook for 2 minutes more.
  • Serve immediately over a bed of white long grain rice garnished with green onions and sesame seeds.