-1 cup water -1/4 teaspoon salt -3/4 cup white sugar -1/3 cup apple cider vinegar -1/4 cup ketchup -1/2 teaspoon soy sauce -1 (8 ounce) can pineapple chunks, undrained -2 tablespoons cornstarch -1/4 cup water
If you want to get fancy... I use coconut vinegar (from phillipines) that I get from one local source. I also consider chunks of large diced bell pepper as well as fresh pineapple key to it all, and it needs to get a touch browned. For soy, I prefer tamari or dark soy, seems like more flavor for less sodium, so you can use a touch more. Of course the ketchup part can be deconstructed into tomato paste, which gets more delish if you saute that in a touch of oil, so I add it while I'm cooking my peppers, ionions and pineapple, to one side of the pan.
Pork > chicken, esp the heartier darker meat pork of that darker end of the whole loin, or those cross section loin chops called "pork steaks" you see at the butcher. So consider precooking the pork on low/slow to keep it tender, chilling it overnight or setting it aside to cool, slicing into chunks, and giving it a dusting of cornstarch for a quick pan fry of crispy outer coating (no need to deep fry like the restaurants but if you do, its a eggwhite tempura with soda water).
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