Sweet and Sour Pork "Fried" Rice

1 Tbsp dry sherry
1/4 tsp pepper
2 Tbsp low-sodium soy sauce
1 1/2 tsp sugar
1 pound (1 inch thick) boneless pork loin chops, trimmed of fat, cut into 1-inch cubes
2 Tbsp pineapple juice
1 Tbsp ketchup
1/2 tsp white vinegar
3 Tbsp canola oil
1 red onion, peeled, trimmed and cut into 1-inch cubes
1 red bell pepper, stemmed, seeded and cut into 1-inch cubes
1 green bell pepper, stemmed, seeded and cut into 1-inch cubes
1 1/2 cups brown rice
3 cups chicken stock

Combine sherry, pepper, 1 Tbsp of soy sauce and 1/2 tsp of sugar in a medium bowl. Add pork and toss until well-coated. Let marinate in refrigerator.

Stir together pineapple juice, ketchup, vinegar, remaining soy sauce and sugar in a small bowl until well-combined.

In a saucepan, bring the stock to a boil and add the rice. Cover with a lid and let simmer for 20-30 minutes. Fluff with fork.

Heat 1 Tbsp of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stir occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another Tbsp oil in the same skillet until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to same dish as onion.

Heat remaining Tbsp of oil in same skillet over medium-high heat until hot but not smoking. Add pork cubes in a single layer. Cook, undisturbed, until a golden crust forms on the bottom, about 1 1/2 minutes. Turn cube over and cook until golden crust forms on other side, about 1 1/2 minutes. Return onion and peppers to the pan; toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes.

Spoon each serving over brown rice.

Makes 4 servings

calories for pork 290
calories for rice 175