- 4
Ingredients
- 1 T dry sherry
- 1/4 t pepper
- 2 T low sodium soy sauce
- 1/1 /2 t suger
- 1 pound 1 inch thick boneless pork loin chops, trimmed of any fat and cut into 1 inch cubes
- 2 T pineapple juice
- 1 T ketchup
- 1/2 t white vinegar
- 3 T canola oil
- 1 red onion, peeled, trimmed and cut into 1 inch cubes
- 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded, and cut into 1 inch cubes
Preparation
Step 1
1. Combine sherry, pepper, 1 T of the soy sauce and 1/2 t of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.
2. Stir together pineapple Juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.
3. Heat 1 T of the oil in a large, nonstick skillet over medium high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crsip, about 2 minutes. Transfer to a large dish. Heat another T oil in the same skillet over medium high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
4. Heat remaining T oil in the same skillet over medium high heat until hot but not smoking. Add the pork cubes, arrainging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.