Spicy Asian Sweet and Sour Pork

  • 1 1/2 lbs lean pork loin
  • 1 large sweet onion
  • 8 ounces csnned pineapple slices or chunks in syrup
  • 4 cloves garlic, peeled
  • 1/2 teaspoon cayenne pepper, or to taste
  • 4 tablespoons soy sauce, or to taste
  • 2 tablespoons cider vinegar
  • 1 tablespoon cornstarch
  • 2 red or green bell peppers, cored and quartered

Cut pork into 1/2 inch cubes and spread over a lightly oiled casserole dish in a single layer. Toss sliced onions evenly over the top. Drizzle with a little olive or peanut oil and stir. Bake at 350F for 20 minutes, or until onions begin to color, stirring often.

Meanwhile, in a blenderor food processor, combine pineapple and syrup from can. Add garlic, cayenne, soy sauce and vinegar. Add 1 tablespoon of cornstarch and process sauce until smooth. Add bell peppers; process only until large chunks of peppers still remain.

Pour sauce over the pork while still hot. Cover with foil and continue baking, turning often, until pork is tender, about 25 more minutes.

Serve over steamed rice.