Ingredients
For the sauce
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons agave syrup
- 1 ½ teaspoons cornstarch
- 1 tablespoon minced ginger
- 2 cloves garlic peeled and minced
For the stir-fry
- 2 tablespoons coconut oil
- 2 pounds boneless pork chop cut into 1-inch pieces
- Kosher salt
- 3 bell peppers diced
- 1 ½ cups fresh pineapple cut into 1-inch pieces peeled and cored
- ½ red onion diced
- 4 thinly sliced scallions
- 1 tablespoon sesame seeds
- Rice or Asian noodles
Instructions
For the sauce
- Make the sauce by whisking together in a small bowl the soy sauce, vinegar, agave syrup, cornstarch, ginger, and garlic. Set aside.
For the stir-fry
- Heat the coconut oil in a large pan over medium-high heat. Salt the pork well. Add the pork to the pan and cook until it is golden brown, about 8 minutes, stirring regularly.
- Turn the heat up to high, and add the peppers, pineapple, and onion to the pan. Cook for 6-8 minutes, until the onions start to get translucent and the peppers begin to soften.
- Add the sauce to the pan and continue cooking until the sauce has thickened.
- Remove the pan from the heat and serve the pineapple pork over rice or noodles. Top with scallions and sesame seeds.
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