2 Tbsp. reduced-sodium soy sauce, divided use
1 Tbsp. finely chopped fresh ginger
2 tsp. dry sherry wine (optional)
4 tsp. cornstarch (preferably GMO-free), divided use
1 lb. raw lean boneless pork loin, cut into 1-inch cubes
2 Tbsp. unsweetened pineapple juice
2 Tbsp. rice vinegar
1 Tbsp. tomato paste, no sugar added
1½ tsp. raw honey
2 Tbsp. extra-virgin organic coconut oil, divided use
1 medium onion, cut in half, sliced vertically
1 medium red bell pepper, cut into ½-inch wide strips
1 medium yellow bell pepper, cut into ½-inch wide strips
1 medium orange bell pepper, cut into ½-inch wide strips
1 cup cubed fresh pineapple (or canned pineapple in juice)
Fresh cilantro sprigs (for garnish; optional)
1. Combine 1 Tbsp. soy sauce, ginger, sherry (if desired), and 2 tsp. cornstarch in a medium mixing bowl; whisk to blend. Place in a large resealable bag.
2. Add pork; marinate, refrigerated, for 30 minutes.
3. Combine remaining 1 Tbsp. soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp. cornstarch in a medium bowl; whisk to blend. Set aside.
4. Heat 1 Tbsp. oil in large nonstick skillet (or wok) over medium-high heat.
5. Add pork; cook undisturbed for 1½ minutes. Cook, stirring constantly, for an additional minute, or until pork is browned but not cooked all the way through. Remove pork from pan. (Note: This may need to be done in 2 or more batches, so that all of the pork has contact with the pan and is seared.) Discard any leftover marinade.
6. Add remaining 1 Tbsp. oil to skillet; heat over medium-high heat.
7. Add onion and bell peppers; cook, stirring frequently, for 2 minutes.
8. Add pork; cook, stirring frequently, for 1 minute.
9. Add pineapple juice mixture; cook, stirring frequently, for 1 to 2 minutes, or until sauce has thickened and pork is cooked through.
10. Add pineapple; cook, stirring frequently, for 1 minute.
11. Divide between four serving plates. Garnish with cilantro if desired.
12. Serve each portion with ½ cup cooked brown rice, if desired.