Ingredients

  • 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
  • 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)

Instructions

  1. 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.
  2. Add pork and put the bag in the fridge to marinate the meat for 30 minutes.
  3. 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.
  4. Heat 1 Tbsp. oil in large nonstick skillet (or wok) over medium-high heat.
  5. 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.
  6. Add remaining 1 Tbsp. oil to pan; heat over medium-high heat.
  7. Add onion and bell peppers; cook, stirring frequently, for 2 minutes.
  8. Add pork; cook, stirring frequently, for 1 minute.
  9. Add pineapple juice mixture; cook, stirring frequently, for 1 to 2 minutes, or until sauce has thickened and pork is cooked through.
  10. Add pineapple; cook, stirring frequently, for 1 minute.
  11. Divide between four serving plates. Garnish with parsley if you’d like.

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