This iconic recipe can easily be adapted to your individual tastes. Substitute orange juice for the pineapple juice, use boneless, skinless chicken breasts instead of pork, or even use a mixture of chopped vegetables for a vegetarian dish. Serve this dish over hot Jasmine rice.
- 1 pound pork tenderloin, cut into medium-size cubes
- 2 tablespoons cornstarch
- 1 large egg white
- 1 (8-ounce) can pineapple chunks in juice
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons honey
- 3 tablespoons ketchup
- 2 teaspoons chili garlic sauce*
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- Garnish: 1 bunch green onions, thinly sliced
In a large bowl, combine pork, 1 tablespoon cornstarch, and egg white. Toss well to coat. Set aside for at least 15 minutes.
Drain pineapple juice into a separate bowl, reserving pineapple chunks separately. Whisk in remaining tablespoon of cornstarch, vinegar, and next three ingredients with the pineapple juice.
Heat half the oil in a large, non-stick skillet over medium-high heat. Add onion and cook 2 to 3 minutes or until translucent. Add ginger and garlic and cook 30 seconds. Add pork and cook, stirring constantly, 3 to 4 minutes or until pork is ? done. Stir in pineapple chunks and green pepper and cook 2 to 3 minutes or until pepper starts to soften. Add ketchup mixture and bring to a boil. Simmer 1 minute, stirring constantly, or until thickened and pork is cooked.
Serve over rice and garnish with green onions.
Serving size: Approximately 1 cup
Calories: 401; Saturated fat: 2.7 g; Total fat: 13 g; Cholesterol: 89 mg; Sodium: 280 g; Potassium: 724 mg; Carbohydrate: 35 g; Protein: 36 g;