posting about it though. The description was enough to temp me into trying this. I almost followed the recipe, except for the addition of broccoli and forgetting to put the green onions in (it was post Arts Club).
Another winner from Aria of passionatenonchalance ( I know, again, but I can't help it, the stuff she posts looks so tasty!)
1 20oz can pineapple chunks, in water no sugar added
1 1/2 lb top pork loin, trimmed and cut into 1/2″ pieces, lightly salt
3 green onions, trimmed and chopped into rings
1 red pepper, chopped into 1/2″ pieces
3, 1″ cubes peeled ginger root
2 cloves garlic
3 tb plum sauce, heaping
1/2 ts honey
1/2 ts chili oil
2 tb tomato paste
2 tb cornstarch
1/3 c cold water
1/4 c white vinegar
1/4 c brown sugar
1 tb vegetable oil
1/2 ts sesame oil
1 tb soy or tamari
Heat the vegetable, sesame, and chili oils in a pan and brown the pork. Remove and drain leaving a small amount of oil. Add red pepper and saute for 10 minutes, remove and add the the pork you have set aside. Strain the pineapple and set aside reserving the liquid. In the same pan, add the vinegar to deglaze the pan and reduce to half. Add plumb sauce, honey, tomato paste, brown sugar, and pineapple juice. Using a garlic press, crush the garlic and ginger into the pan.
After a few minutes, mix the cold water and corn starch together to create a slurry. Stir into the sauce and bring to a boil. Add pork, red peppers, and pineapple. Stir to coat, cover and cook until the pork is tender and the flavors have developed.