1-1/2 pounds lean pork tenderloin, cut into 2" by ½" inch pieces
½ cup water, plus more as needed
20 ounce can pineapple chunks in their own juice, drained, but reserve the juice for the sauce
¼ cup packed brown sugar
¼ cup white vinegar
3 Tablespoons soy sauce
2 Tablespoons cornstarch
½ teaspoon salt (or to taste)
1 small green bell pepper, cut into thin strips
¼ cup thinly sliced onion (or more if you like onion!)
Hot cooked rice, for serving
Instructions
Heat the oil in a large skillet over medium-high heat. Add the prepared pork pieces and cook, stirring often until it is browned on all sides. Add the ½ cup water to pan, reduce heat to low and cover pan. Simmer for 1 hour, checking the water every 20 minutes to make sure it has not boiled away, adding water as needed.
While pork is simmering, prepare sauce, vegetables, and rice so they are ready when the pork is done. For the sauce, in a bowl or large measuring cup, whisk together the reserved juice from draining the pineapple. (it should be about ⅔ cup), the brown sugar, vinegar, soy sauce, cornstarch, and salt. Whisk to blend well, then set aside.
Have the pepper and onion prepared, and the pineapple chunks ready to stir in at the end. Have rice cooked and kept warm.
When pork is ready, add the prepared sauce. Turn up heat to moderate and stir constantly for a few minutes to thicken sauce. Add the pepper strips, onion slices, and pineapple chunks to pan. Cook and stir for 3 minutes. Serve sauce over hot cooked rice.
Recipe by The Culinary Cellar at https://theculinarycellar.com/well-used-recipe-cards/