1 pound pork tenderloin, cut into 1 inch cubes
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon gluten-free soy sauce
1 (8 ounce) can pineapple chunks, drained
2 tablespoons cornstarch
1/4 cup water
1. Heat oil in a large, heavy saucepan.
2. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
3. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
4. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, vegetable mixture, and the pineapple chunks. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.