Ingredients
1/3 c. white vinegar
1/4 c. sugar
1/4 c. ketchup
1 tsp. ground ginger
1/4 c. cornstarch, plus 1 tsp. for slurry
1 c. white rice
1 lb. ground pork, cut into 1" cubes
kosher salt
1/4 c. vegetable oil
1 red bell pepper, cut into 1" pieces
1 onion, chopped into 1" pieces
1 c. pineapple, cut into 1" cubes
Preparation
Step 1In a medium saucepan add vinegar, sugar, ketchup and ginger. Bring to a boil and simmer until it reduces, 10 minutes. In a small bowl mix 1 teaspoon cornstarch and 1 teaspoon water to create a slurry, then add to sauce and stir. Keep warm.Step 2Steam rice according to package instructions. Meanwhile, pat pork dry with a paper towel. In a medium bowl, season pork with salt, then mix with 1/4 cup cornstarch until well coated. Shake off any excess cornstarch and discard.Step 3In a large skillet over medium-high heat, heat vegetable oil. Add pork and cook 3 minutes on each side, then stir. (Cook the pork in 2 batches to avoid crowding the pan.) Drain pork on paper-towel lined plate. Step 4Pour all but 1 tablespoon oil from the skillet. Heat skillet over medium-high heat and cook bell pepper, onion, and pineapple for 5 minutes. Add back pork and stir in sauce. Transfer to large serving bowl and serve with steamed rice.