- In a large pot, heat oil on medium high heat.
- Add pork and brown; season with garlic, ginger and pepper.
- In a small bowl, mix vinegar, shoyu, brown sugar and pineapple juice.
- Add to pork; bring to a boil.
- Reduce heat and simmer until pork is tender, but not overcooked.
- Add bell peppers, onions, and cornstarch slurry.
- Bring to boil to thicken.
- Turn off heat and add pineapple.
Serves 12.
Approximate Nutrient Analysis per serving:
200 calories, 6 g fat, 1.5 g saturated fat, 45 mg cholesterol, 650 mg sodium, 21 g carbohydrate, 1 g fiber, 18 g sugar, 16 g protein
