Ingredients
2/3 cup packed brown sugar2/3 cup cider vinegar2/3 cup ketchup2 teaspoons reduced-sodium soy sauce1 pound boneless pork loin, cut into 1-inch cubes1 tablespoon canola oil1 medium onion, cut into chunks2 medium carrots, sliced1 medium green pepper, cut into 1-inch pieces1/4 teaspoon ground ginger1/2 teaspoon minced garlic1 can (8 ounces) pineapple chunks, drainedHot cooked rice, optional
Preparation
In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer.
Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired.
