Ingredients:

  • 40 ml (3 tablespoons) brown sugar
  • 40 ml (3 tablespoons) red wine vinegar
  • 40 ml (3 tablespoons) ketchup
  • 2.5 ml (1/2 teaspoons) soy sauce
  • 20 ml (4 teaspoons) juice from canned pineapple
  • 1 ml (1/4 teaspoon) dried ginger
  • 8 ml (1 1/2 teaspoon) cornstarch
  • 175 ml (3/4 cup) canned pineapple chunks
  • 250 grams (1/2 pound) lean pork
  • 125 ml (1/2 cup) diced onion
  • 125 ml (1/2 cup) diced red pepper
  • 125 ml (1/2 cup) diced green pepper
  • 15 ml (1 tablespoon) oil

Instructions:

  1. Mix the brown sugar, vinegar, ketchup, pineapple juice and dried ginger together.
  2. Add the cornstarch and mix
  3. Cut the pineapple chunks in half and set aside.
  4. Cut the pork into 3/4 inch chunks and set aside.
  5. Put the onions and peppers in a bowl.
  6. Put the oil in a wok or large frying pan. Heat over medium high heat until smoke wisps appear.
  7. Add the pork to the wok and stir fry until cooked through, about 2 to 3 minutes.
  8. Add the peppers and onions and stir fry for 1 minute.
  9. Add the pineapple and stir fry until the edges of the peppers start to get soft, about 2 minutes.
  10. Stir the liquid mixture and add it to the wok. Stir fry until the sauce is thickened and shiny, about 1 to 2 minutes.
  11. Remove to a serving dish and serve with rice.

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