Although we love Chinese food, I don’t like to clean the stovetop after using the high heat most dishes call for. Here is one that can be prepared on medium heat, without so much spattering.
2 Tablespoons olive oil
1 pound boneless pork, cut in 1”cubes, (may use an unseasoned pork tenderloin)
1 can (20 oz) pineapple tidbits or chunks
1/2 cup Karo light syrup (in Asia, I used fructose syrup)
1/4 rice wine vinegar
2 Tablespoons ketchup
2 Tablespoons soy sauce
1 clove garlic, crushed
1 green bell pepper, cut in 1” squares
2 Tablespoons corn starch plus extra for dusting meat
2 Tablespoons water
Dust pork cubes with cornstarch until covered and separated. Heat oil over medium heat. Add pork and brown. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes or until pork is tender. Add pepper. Mix corn starch and water; stir into pork mixture. Stirring constantly. Bring to a boil; boil 1 minute or until thickened. Serve over steamed rice.