Sweet and Sour Pork

INGREDIENTS
2   tablespoons juice from the canned pineapple
2   tablespoons cider vinegar
1   tablespoon soy sauce
1   tablespoon brown sugar
1   tablespoon sesame oil
 
2 tablespoons peanut or olive oil, divided
1 pound pork loin, cut to bite-sized pieces
1 medium onion, cut into 8 wedges
1 tablespoon minced garlic
2 stalks celery, cut to ½ inch pieces (1 cup)
1 red bell pepper, seeded, cut to 1 inch pieces
1 can (12 ounces) pineapple chunks

METHOD

To prepare the sauce, drain the pineapple, reserving 2 tablespoons of the juice. In a small bowl, stir together the pineapple juice, cider vinegar, soy sauce, sugar and sesame oil until the sugar is dissolved. Set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches if necessary, add the pork cubes and fry until well browned, about 4 to 5 minutes per batch. Remove the pork to a medium bowl and set aside.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the onion and garlic, the celery and bell pepper and cook, stirring, until the vegetables are tender-crisp, about 7 to 8 minutes. As the famous Chef Chu used to say, this is stir-fry dish, not watch-fry dish

Add the pineapple, pork and the sauce and stir to coat.. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender and the pork to warm. Serve with warm rice.