- 2 tbsp reduced salt soy sauce, divided use
- 1 tbsp finely chopped fresh ginger
- 2 tsp dry sherry
- 4 tsp corn starch, divided use
- 400g raw lean pork loin, cut into cubes
- 2 tbsp unsweetened pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp tomato paste
- 1½ tsp honey
- 2 tbsp coconut oil, divided use
- 1 medium onion, cut in half, sliced vertically
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium orange bell pepper, cut into strips
- 1 cup cubed fresh pineapple (or tinned pineapple in juice)
Combine 1 tbsp soy sauce, ginger, sherry (if desired), and 2 tsp corn starch in a medium mixing bowl; whisk to blend. Pour in a large resealable bag, add pork, seal the bag and make sure the contents mix thoroughly. Then put the bag in the fridge to marinate the meat for 30 minutes.
Combine the remaining 1 tbsp soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp corn starch in a medium bowl; whisk to blend and set aside.
Heat 1 tbsp oil in large non-stick skillet (or wok) over medium-high heat. Add pork; cook undisturbed for 1½ minutes. Cook, stirring constantly, for an additional minute, or until pork is browned but not cooked all the way through, then remove from pan and discard any leftover marinade. (Note: This may need to be done in 2 or more batches, so that all of the pork has contact with the pan and is seared.)
Add remaining 1 tbsp oil to pan; heat over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 2 minutes. Add pork; cook, stirring frequently, for 1 minute. Add pineapple juice mixture; cook, stirring frequently for 1 to 2 minutes, or until sauce has thickened and pork is cooked through. Add pineapple; cook, stirring frequently, for 1 minute.
Divide between four serving plates. Garnish with parsley if you’d like.