Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes
- 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
- 1 tablespoons vegetable oil
- 1 can (20 ounces) pineapple chunks in juice
- 3/4 cup water
- 1/4 cup vinegar
- 1 tablespoon soy sauce
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup thinly sliced onion
- 1 green pepper, cut in thin strips
- 2 cups hot cooked rice
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide.
Sauté the pork strips in a skillet in hot oil over medium heat until lightly browned; drain.
Drain pineapple; reserve juice.
Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 45 minutes to 1 hour, or until meat is tender.
In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
Add pineapple chunks, onion and green pepper to the pork. Cover and simmer for 10 minutes longer, or until vegetables are tender. Serve over rice.
Serves 4 to 6.