Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1/2 cup plus 1 tablespoon soy sauce, divided
• 1 cup pineapple juice, divided
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 pound pork loin, cut into 1-inch pieces
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon oil
• 1 cup diced onion
• 1 cup diced celery, jicama, or water chestnuts
• 2 cup chopped carrots
• 1 cup chopped green peppers
• 1 cup chopped red peppers
• 1 tablespoon corn starch dissolved in 2 tablespoons of water
• 2 cup chopped pineapple
• 1 teaspoon sesame oil

Directions:

In a large non-reactive bowl, combine 1/2 cup soy sauce, 1/2 cup pineapple juice, garlic, and ginger. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

In a bowl, combine 1/2 cup pineapple juice, ketchup, brown sugar, vinegar, water, and 1 tablespoon soy sauce. Mix to combine and set aside.

Heat oil in a large skillet over medium-high heat. Drain the excess marinade from the pork, and then add the pork to the hot skillet. Cook 4 to 5 minutes, until pork is golden brown. Remove from the pan and drain on a paper towel.

With the skillet still over medium-high heat, add the onion, celery, carrots, peppers. Cook for 5 minutes, until the vegetables are crisp-tender. Add the reserved sauce mixture and the corn starch mixture. Cook for one minutes, until the sauce thickens, and then add the pork back to the skillet, along with the pineapple. Stir to combine, remove from the heat, and then drizzle with sesame oil. Serve over rice.

Serves 4 - 6 people.

Nutrition:

Substitutions:

I would cut the sugar down to 1 tablespoon.

Recipe adapted from Alton Brown.