all ingredients in a sauce pan and bring to a boil. Reduce heat and
simmer for 20 min until all the liquid is absorbed. Remove from heat
Sweet & Sour Pork
1 lb pork tenderloin, cut into 3/4 inch cubes 2 tbsp cornstarch, divided 3 tbsp soy sauce, divided 1 8 oz can pineapple chunks in juice, undrained 1/4 cup apple cider vinegar 1/4 cup turbinado 2 tbsp ketchup 1 tbsp olive oil 1 cup onion, chopped 1 tsp ginger, minced 1/2 tsp garlic, minced 1 cup green bell pepper, chopped 1/4 cup green onions, thinly sliced
1/4 cup slivered almonds
In a large bowl, combine pork, 1 tbsp cornstarch, and 1 tbsp soy sauce. Toss well to coat and set aside.
pineapple juice into a medium bowl and add the remaining cornstarch and
soy sauce, plus the apple cider vinegar, turbinado, and ketchup. Stir well
and set aside.
Heat olive oil in a large pan
medium-high, then add pork and sauté for 3 min. Add onion, ginger, and
garlic; sauté for 1 min. Mix in pineapple and green bell pepper and
sauté for 3 min, stirring frequently. Top with the sauce mixture and
bring to a low boil. Cook for 1 min once it begins to boil and then
remove from the heat.
Plating: Scoop 1/2 - 3/4
cup coconut rice onto the serving plate and top with 1/2 - 3/4 cup sweet
& sour pork. Top with green onions and almonds.