Ingredients:
2 tablespoons vegetable oil
1 1/2 lbs pork steak, cut into 1-inch cubes, fat trimmed
salt
fresh ground pepper
2 stalks celery, cut diagonally into 1-inch pieces
1/2 cup chopped yellow onions
1/2 green bell peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/3 cup water
2 1/2 tablespoons soy sauce
2 tablespoons cider vinegar
1 (8 ounce) cans pineapple chunks, including juice
Directions:
In a large skillet over medium-high heat, warm 1 tablespoon oil.
Add in pork and brown on all sides (about 10 minutes).
Season with salt and pepper; transfer to a 2 1/2 quart casserole dish that has been coated with nonstick cooking spray.
Add remaining oil to skillet (if needed); add in vegetables; saute over medium heat for about 5 minutes or until tender.
Transfer to casserole dish.
In a small bowl, stir together the cornstarch and water until blended.
Add the soy sauce, vinegar, and pineapple chunks w/ juice to the skillet; add in cornstarch mixture and stir for about 2 minutes or until thickened.
Pour over meat and vegetables in the casserole dish; mix well.
Bake, uncovered, in a 350F oven for about 45 minutes or until bubbly; adjust seasoning if needed.
Serve over hot cooked rice or noodles.
Servings: 6
Time preparation: 40 min.
Time total: 102 min.