Saturday, November 12, 2011

Oriental Pork

Oriental Pork

4-6 tablespoons oil
2 lbs boneless pork, cut in 1 inch cubes
salt and pepper
1 small onions, chopped
2 tablespoons minced fresh garlic (or to taste)
1 teaspoon dried chili flakes (or to taste)
1 (20 ounce) cans pineapple chunks in juice (undrained)
1/4 cup cider vinegar
1/4 tablespoon ketchup
3 tablespoons soy sauce
1 red pepper, diced
2 tablespoons cornstarch
2 tablespoons cold water
hot cooked rice (any amount)

In a large skillet, heat oil over med-high heat.
Season the pork with salt and pepper, then brown on all sides.
Add in onions and garlic, stir for 2 minutes.
Add pineapple with juice, vinegar, ketchup, soy sauce; bring to a boil reduce heat; simmer, uncovered, stirring occasionally (about 25-30 minutes) or until pork is tender.
Add in chopped red pepper; cook for about 10 minutes.
In a small bowl, mix the cornstarch with water; stir into pork mixture; bring to a boil, stirring occasionally, over medium heat; boil for 1 minute.
Serve with hot cooked rice.

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