Ingredients

Instructions

  1. Season the pork with essence and set aside.
  2. Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes and sesame oil in large bowl.
  3. In a large sauce pan heat 1 tbsp vegetable oil over medium high heat.
  4. Add the ginger and garlic and saute about 30 seconds.
  5. Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a boil.
  6. Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes.
  7. In a small bowl combine the cornstarch and the sherry, mixing well.
  8. Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring constantly.
  9. Reduce heat and simmer until thickened, about 5 minutes then remove from heat.
  10. In a large saute pan, heat 2 tbsp vegetable oil over medium-high heat.
  11. Add the pork stirring and cooking until golden brown, about 10 minutes.
  12. Remove pork and drain on paper towels.
  13. Return saute pan to medium heat and add remaining tbsp vegetable oil.
  14. Add the bell pepper and onion, stirring until soft, about 10 minutes.
  15. Add the sauce and bring to a boil.
  16. Add the cubed pineapple and pork, cover, lower the heat and simmer for about 30 minutes until pork is tender.
  17. Uncover and simmer until thickened, about 15 minutes.
  18. Serve over rice and top with chopped green onions.