I like this dish because it doesn't raise my blood sugar too much. I think it's better than a similar Chinese takeout dish. The most amazing thing of all, it introduced me to bell peppers. I never liked peppers but this dish made them awesome. I have modified the original recipe a bit.
Please note, the key to this recipe is to leave all the cut up bits "chunky." This gives the dish a really nice "mouth feel." Also, when you add the pork, JUST LEAVE IT! Arrange it in a single layer and let it cook before you start moving it. This will create a wonderful crust on the meat. You can tell when it is ready to turn when you can see the edges are getting cooked. Okay, here we go.
You will need:
1 tablespoon of dry sherry
1/4 teaspoon of pepper
2 tablespoons of low-sodium soy sauce
1 1/2 teaspoons brown sugar
1 pound of boneless porkchops cut into 1-inch cubes
2 tablespoons of pineapple juice
1 tablespoon ketchup
1/2 teaspoon white vinegar
3 tablespoons of canola oil
1 red onion, peeled and cut into 1-inch cubes
2 (1 orange and 1 yellow or any ones you like) bell peppers cut into 1-inch cubes
Brown Rice (I use Uncle Bens Microwavable brown rice...it rocks!)
Combine the sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the brown sugar in a bowl. Add the pork cubes and toss until well coated. Let this marinate in the refrigerator. I add a little more soy sauce if it looks like the pork needs more coating.
Next, mix the pineapple juice, ketchup, vinegar, the rest of the soy sauce, and the remaining teaspoon of the brown sugar in a bowl until combined.
Heat a tablespoon of oil (I use a little more) in a large nonstick skillet over medium heat. I have a wonderful electric skillet which I recommend every cook have. Add the onion and cook until browned and a little crisp.
Add more oil and add the peppers. Stir until browned but still crisp. Transfer to a dish.
