Ingredients
2 tablespoons plus 1-1/2 teaspoons paprika1-1/2 pounds boneless pork loin roast, cut into 1-inch strips1 tablespoon canola oil1 can (20 ounces) unsweetened pineapple chunks1 medium onion, chopped1 medium green pepper, chopped1/4 cup cider vinegar3 tablespoons packed brown sugar3 tablespoons reduced-sodium soy sauce1 tablespoon Worcestershire sauce1/2 teaspoon salt2 tablespoons cornstarch1/4 cup cold waterThinly sliced / chopped green onions, optional Hot cooked rice, optional
Preparation
Place paprika in a large shallow dish. Add pork, a few pieces at a time, and turn to coat. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown pork in batches. Return all pork to pressure cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure.
Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice.
