Hawaiian Pork Skillet
|Boneless pork loin||1 Pound|
|Canned pineapple chunks in juice||8 Ounce (1 Can)|
|Reduced-sodium soy sauce/Regular soy sauce||3 Tablespoon|
|Red bell pepper||1 Large|
|Fresh ginger slices||4 , unpeeled (Quarter Size 1/4 Inch Thick)|
|Vegetable oil||1 Tablespoon|
|Oriental sesame oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Black pepper||1⁄4 Teaspoon|
1 Cut the pork loin lengthwise into quarters. Cut each strip of pork crosswise into 1/4 inch-thick slices.
2 Drain the canned pineapple, reserving the juice. Place the pineapple juice and soy sauce in a medium bowl. Add the pork slices and toss to coat.
3 Cut the bell pepper into thin slivers. Coarsely chop the scallions. Mince the ginger.
4 Remove the pork from the pineapple-soy mixture, reserving the liquid. Toss the pork with the cornstarch (the pork will be somewhat gummy).
5 In a large skillet, warm the vegetable and sesame oils over medium-high heat until hot but not smoking. Add the ginger and garlic and stir-fry for 1 minute.
6 Add the pork and cook until well browned, about 6 minutes.
7 Add the bell pepper, scallions, black pepper and reserved pineapple-soy mixture, and bring to a boil over medium-high heat. Cook, stirring, until the sauce thickens slightly and the bell pepper begins to soften, about 2 minutes.
8 Add the pineapple chunks and cook until they are heated through, 1 to 2 minutes.