Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  pounds

  pork loin -- lean -- boneless -- cubed -- fat removed

1

  medium

  yellow pepper -- cut in 1" squares

1

  medium

  red pepper -- cut in 1" squares

4

  whole

  Roma tomatoes -- cored and cut in 1" squares

1

  clove

  garlic -- minced

1

  whole

  shallot -- minced

1

  teaspoon

  ginger root -- minced

8

  ounces

  pineapple chunks in juice -- reserve juice

4

tablespoons

  vegetable oil

Marinade

1

  tablespoon

  low sodium soy sauce

1

  tablespoon

  sweet sherry

1

  tablespoon

  cornstarch

Sauce

1/4

 cup

  low sodium catsup

1/8

  cup

  plum sauce

2

tablespoons

  pineapple juice

2

tablespoons

  orange marmalade

1/4

  cup

  rice vinegar

2

tablespoons

  hoisin sauce

2

tablespoons

  cornstarch

1

  tablespoon

 low sodium soy sauce

1

  tablespoon

  brown sugar -- packed

Mix marinade ingredients in a small bowl. Trim all visible fat from pork and cut meat into cubes. Put in marinade and mix to coat all of the meat. Set aside. Let marinate for 10 to 15 minutes.

Mix sauce ingredients in a small bowl and set aside.

Add vegetable oil to wok or large frying pan and heat to medium-high. Add meat in two batches and brown on all sides. Push to the sides.

Add yellow and red peppers and cook for 2 minutes.

Add garlic, shallot, and ginger root and cook until fragrant 30 seconds to a minute.

Add tomatoes and pineapple and warm through.

Push everything to the side and add sauce. Cook until boiling and it starts to thicken. Coat the meat and vegetables and cook a couple minutes more or until the meat is cooked through.

NOTES : Goes well over rice or fried rice.

Makes 6 Servings