Sweet-And-Sour Pork

• 1 (15 1/4 oz.) can pineapple chunks (undrained)
• 1/4 c. soy sauce, divided
• 5 Tbsp. cornstarch, divided
• 2 lb. boneless pork loin, cut into 3/4-inch pieces
• 2 garlic cloves, pressed
• 2 small onions, sliced
• 3 small green bell peppers, cut into 1-inch pieces
• 1/4 c. vegetable oil, divided
• 2/3 c. sugar
• 1/2 c. ketchup
• 1/4 c. white vinegar
• 2/3 c. water

1. Drain pineapple, reserving 5 tablespoons juice. Set pineapple aside. Combine 2 tablespoons pineapple juice, 2 tablespoons soy sauce and 2 tablespoons cornstarch, stirring until smooth. Add pork. Cover and chill 15 minutes. Stir-fry garlic, onion and bell pepper in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 2 minutes or until crisp-tender. Remove from skillet. Drain pork, discarding marinade. Stir-fry pork in remaining 2 tablespoons oil 6 to 8 minutes or until lightly browned. Pour off excess oil. Stir in cooked vegetables. Combine remaining 3 tablespoons pineapple juice, 2 tablespoons soy sauce, 3 tablespoons cornstarch, sugar and remaining 3 ingredients, stirring until smooth. Add to pork mixture, stirring constantly until mixture comes to a boil. Add pineapple chunks. Boil 1 minute, stirring constantly. Serve over hot cooked rice. Makes 8 servings.

pineapple, soy sauce, cornstarch, boneless pork loin, garlic, onions, green bell peppers, vegetable oil, sugar, ketchup, white vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23317 (may not work)