1 1/2 lbs lean pork shoulder or loin
1 large sweet onion, sliced
1 8 oz can pineapple slices or chunks in syrup
3 cloves garlic, peeled
1/4 teaspoon cayenne pepper, or to taste
3 tablespoons soy sauce, or to taste
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 red or green (or both) bell peppers

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

Meanwhile, in a blender, combine pineapple and syrup from can (check can ingredients to be sure there are no preservatives before using). Add garlic, cayenne, soy sauce and vinegar. Taste and adjust seasonings; some pineapple syrups are sweeter than others, so a little honey may be needed to balance the sweet, sour, hot and salty taste. When the taste is just right, add 1 tablespoon of cornstarch and process sauce until smooth. Add bell peppers which have been cored and quartered; 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, steamed leaves of bok choy or fresh Udon noodles.

Submitted by: CM