Sweet and Sour Pork
14 ounces pineapple chunks in juice, drained; juiced reserved
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/3 cup chicken stock
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons soy sauce
1 pound pork butt, cut in 1" cubes
1/2 each white onion, large dice
1/2 each green bell pepper, large dice
1/2 each, red bell pepper
8 ounces sliced water chestnut
2 fluid ounces canola oil
1. In a small bowl, combine the cornstarch, brown sugar, salt, ginger, and pepper. Stir in the water, ketchup, vinegar, soy sauce, and reserved juice until smooth.
2. Heat a suitable size saute pan, add in oil to heat; stir-fry pork and onion in oil for 4-8 minutes or until tender.
3. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Add green and red bell peppers, water chestnuts, and reserved pineapple. Reduce heat; cover and cook for 5 minutes.