Recipe by Plain Chicken.
- 1 onion chopped
- 1 green bell pepper chopped
- 3 pounds pork tenderloin cut into bite-sized pieces
- 1 Tbsp vegetable oil
- 1 (20-oz) can pineapple chunks in juice
- ¾ cup water
- 1/4 cup white vinegar
- 3 Tbsp soy sauce
- ¼ cup brown sugar
- ½ tsp salt or to taste
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 cups hot cooked rice
Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook 5 minutes, until vegetables start to soften.
Add chopped pork to skillet, cook until lightly browned, about 5 minutes.
Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 10 to 15 minutes.
In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture and pineapple chunks to pork mixture. Cook over low heat, stirring constantly until mixture is thickened and bubbly.
Serve sweet and sour pork over hot cooked rice.