Sweet and Sour Pork from Sunset's Kitchens Recipe

Ingredients
<br>- 2 cups long-grain white rice
<br>- 1 pound fat-trimmed boned pork loin or sirloin (see notes)
<br>- 2 tablespoons soy sauce
<br>- 1 (8 ounce) onion
<br>- 1 (8 ounce) red or green bell pepper
<br>- 1 (8 ounce) can pineapple chunks in juice
<br>- 1/4 cup catsup
<br>- 1 tablespoon cornstarch
<br>- 1 tablespoon sugar
<br>- 1 tablespoon rice vinegar
<br>- 1/4 teaspoon cayenne (optional)
<br>- 1 1/2 teaspoons salad oil
<br>- 1 tablespoon minced fresh ginger
<br>- 1 tablespoon minced garlic
<br>- Salt
<br><p></p>Directions
<br>step 1: In a 2- to 3-quart pan over high heat, bring 3 1/2 cups  water and the rice to a boil. Reduce heat to medium-high and  cook, uncovered, until most of the water is absorbed, 7 to 10  minutes. Turn heat to low, cover, and cook until rice is tender  to bite, 10 to 15 minutes longer.
<br>step 2: Meanwhile, rinse pork and pat dry; cut into 3-inch-long  strips 1 inch wide and 1/4 inch thick. In a small bowl, mix pork  with 1 tablespoon soy sauce.
<br>step 3: Peel onion and cut lengthwise into 1/4-inch-wide slivers.  Rinse, stem, and seed bell pepper; cut lengthwise into  1/4-inch-wide slivers about 3 inches long.
<br>step 4: Drain pineapple juice into a 1-cup glass measure. Add  enough water to make 2/3 cup. Stir in remaining 1 tablespoon  soy sauce, catsup, cornstarch, sugar, vinegar, and  cayenne.
<br>step 5: Pour 1/2 teaspoon oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When oil ripples when pan is  tilted, add onion, bell pepper, ginger, and garlic. Stir often  until bell pepper is tender-crisp to bite, 2 to 3 minutes. Pour  from pan into a serving bowl.
<br>step 6: Add remaining 1 teaspoon oil and the pork to pan; stir often  until pork is no longer pink in the center (cut to test), 4 to 5  minutes. Return onion mixture to pan and add pineapple. Stir the pineapple juice mixture and add to pan. Stir until sauce boils and thickens, about 1 minute. Add salt to taste. Pour into a serving bowl and serve with hot cooked rice.
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Ingredients
- 2 cups long-grain white rice
- 1 pound fat-trimmed boned pork loin or sirloin (see notes)
- 2 tablespoons soy sauce
- 1 (8 ounce) onion
- 1 (8 ounce) red or green bell pepper
- 1 (8 ounce) can pineapple chunks in juice
- 1/4 cup catsup
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon cayenne (optional)
- 1 1/2 teaspoons salad oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- Salt

Directions
step 1: In a 2- to 3-quart pan over high heat, bring 3 1/2 cups water and the rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.
step 2: Meanwhile, rinse pork and pat dry; cut into 3-inch-long strips 1 inch wide and 1/4 inch thick. In a small bowl, mix pork with 1 tablespoon soy sauce.
step 3: Peel onion and cut lengthwise into 1/4-inch-wide slivers. Rinse, stem, and seed bell pepper; cut lengthwise into 1/4-inch-wide slivers about 3 inches long.
step 4: Drain pineapple juice into a 1-cup glass measure. Add enough water to make 2/3 cup. Stir in remaining 1 tablespoon soy sauce, catsup, cornstarch, sugar, vinegar, and cayenne.
step 5: Pour 1/2 teaspoon oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When oil ripples when pan is tilted, add onion, bell pepper, ginger, and garlic. Stir often until bell pepper is tender-crisp to bite, 2 to 3 minutes. Pour from pan into a serving bowl.
step 6: Add remaining 1 teaspoon oil and the pork to pan; stir often until pork is no longer pink in the center (cut to test), 4 to 5 minutes. Return onion mixture to pan and add pineapple. Stir the pineapple juice mixture and add to pan. Stir until sauce boils and thickens, about 1 minute. Add salt to taste. Pour into a serving bowl and serve with hot cooked rice.

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