1. In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes—until the green peppers lose their rawness, but aren’t cooked thoroughly. 2. Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. 3. Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes. 4. Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open—if it’s not pink inside, it’s done. When done, drain and add the pork to the sauce. Cook together for 2 minutes. 5. Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6. 6. NOTE: This dish should be served immediately. It toughens if held in the refrigerator. 7. Burt Wolf * Eating Well. ---------------------------------------------------------------------------
Nutrition
Ingredients
