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1
Season the pork with essence and set aside.
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2
Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes and sesame oil in large bowl.
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3
In a large sauce pan heat 1 tbsp vegetable oil over medium high heat.
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4
Add the ginger and garlic and saute about 30 seconds.
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5
Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a boil.
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6
Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes.
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7
In a small bowl combine the cornstarch and the sherry, mixing well.
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8
Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring constantly.
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9
Reduce heat and simmer until thickened, about 5 minutes then remove from heat.
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10
In a large saute pan, heat 2 tbsp vegetable oil over medium-high heat.
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11
Add the pork stirring and cooking until golden brown, about 10 minutes.
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12
Remove pork and drain on paper towels.
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13
Return saute pan to medium heat and add remaining tbsp vegetable oil.
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14
Add the bell pepper and onion, stirring until soft, about 10 minutes.
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15
Add the sauce and bring to a boil.
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16
Add the cubed pineapple and pork, cover, lower the heat and simmer for about 30 minutes until pork is tender.
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17
Uncover and simmer until thickened, about 15 minutes.
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18
Serve over rice and top with chopped green onions.
