Serves 4
1-14 oz (398 mL) can pineapple, chunks
1/4 cup (50 mL) CROWN® Corn Syrup,
2 tablespoons (30 mL) EACH vinegar, ketchup
2 packets Chicken Instant Bouillon*
1 tablespoon (15 mL) Challenge® CANADA Corn Starch
12 oz (375 g) lean boneless pork loin, leg
or Tenderloin, cut in 1/2 in (1 cm) cubes
3 tablespoons (45 mL) Challenge® CANADA Corn Starch
1/4 cup (50 mL) MAZOLA® Corn oil
2 cloves garlic, minced
1 red or green pepper or mixed,
cut in 3/4 in (2 cm) chunks
*Substitute 2 tsp (10 mL) Chicken Bouillon Concentrate.
Drain the pineapple reserving juice in a small
bowl; mix with remaining Sauce ingredients.
Combine pork and starch in a small bag and
shake to coat well. Heat a large skillet or wok
until hot; add 3 tablespoons (40 mL) oil. Gently stir-fry
pork cubes until cooked through about 3-4 minutes.
Remove to a heat-proof bowl; cover and keep warm
in a 25O°F (120°C) oven. Add remaining 1 tablespoon
(l5 mL) oil to pan and stir-fry garlic and peppers 1-2 minutes
or until color of peppers bright, re-stir sauce ingredients
and pour into pan. bring to boil , stirring constantly.
Add pineapple and boil 1 minute to thicken. pour over
pork cubes Serve over cooked plain or brown rice.
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