- 2 Tbsp. reduced salt soy sauce, divided use
- 1 Tbsp. finely chopped fresh ginger
- 2 tsp. dry sherry
- 4 tsp. cornstarch, 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 canned pineapple in juice)
Combine 1 Tbsp. soy sauce, ginger, sherry (if desired), and 2 tsp. cornstarch in a medium mixing bowl; whisk to blend. Place in a large resealable bag.
Add pork and put the bag in the fridge to marinate the meat for 30 minutes.
Combine remaining 1 Tbsp. soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp. cornstarch in a medium bowl; whisk to blend. Set aside.
Heat 1 Tbsp. oil in large nonstick 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. Remove pork from pan. (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.) Discard any leftover marinade.
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.