Oriental Pork

Oriental Pork

4-6 tablespoons oil

2 lbs boneless pork, cut in 1 inch cubes

salt and pepper

1 small onions, chopped

2 tablespoons minced fresh garlic (or to taste)

1 teaspoon dried chili flakes (or to taste)

1 (20 ounce) cans pineapple chunks in juice (undrained)

1/4 cup cider vinegar

1/4 tablespoon ketchup

3 tablespoons soy sauce

1 red pepper, diced

2 tablespoons cornstarch

2 tablespoons cold water

hot cooked rice (any amount)

Directions

In a large skillet, heat oil over med-high heat.

Season the pork with salt and pepper, then brown on all sides.

Add in onions and garlic, stir for 2 minutes.

Add pineapple with juice, vinegar, ketchup, soy sauce; bring to a boil reduce heat; simmer, uncovered, stirring occasionally (about 25-30 minutes) or until pork is tender.

Add in chopped red pepper; cook for about 10 minutes.

In a small bowl, mix the cornstarch with water; stir into pork mixture; bring to a boil, stirring occasionally, over medium heat; boil for 1 minute.

Serve with hot cooked rice.