Caribbean Sweet And Sour Pork - cooking recipe

Ingredients

3 tablespoons vegetable oil
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 cup coarsely chopped carrot
1 cup coarsely chopped onion
1 cup coarsely chopped green bell pepper
1 cup crushed pineapple in juice
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 tablespoon fresh ground black pepper or 1/2 tablespoon white pepper
1 1/2 cups ketchup
1/2 cup pineapple juice or 1/2 cup water
2 1/4 lbs boneless pork filets, cut into bite-sized cubes, at room temperature
cooked rice, for serving

Preparation

In a large saucepan, heat the oil. Add ginger and garlic and saute over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, saute another 5 minutes. Add the onion and peppers and saute about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly.
Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
Add the sugar, pepper, ketchup, and 1/2 cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
Burt Wolf * Eating Well.