Pineapple Coconut Chili Pork - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided
1 small onion, minced
salt
1 garlic clove, minced fine
1 teaspoon grated gingerroot
1/2 jalapeno, seeds and ribs removed and minced fine
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
1 (1 lb) pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
black pepper
1 tablespoon all-purpose flour
1 (14 ounce) can light coconut milk
1 teaspoon thai roasted red chili paste

Preparation

Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.