Sweet and Spicy Pork

I like to fuss over dinner preparations. I also like to not fuss over dinner preparations. This recipe appeals to me because it tastes like I spent a lot of time on it . . . but I didn't have to!

Sweet and Spicy Pork

Approximately two pounds of cubed pork
1 chopped onion
2 peeled cloves of garlic, finely minced
1 can (usually 15 ounces) either crushed or chunk pineapple with the juice
1 small bottle (8-12 ounces) of your favorite chili sauce
2 quarter-inch slices of peeled, chopped fresh ginger (can substitute 1 teaspoon of ground ginger)

Sprinkle the pork cubes with some salt and pepper and place in a skillet. Add the rest of the ingredients and mix in well.  Cover, bring to a boil, and then turn down to simmer for approximately an hour and a half or until the meat is tender.

This goes well over freshly cooked, hot rice.

Ideas . . .

Sprinkle each serving with a bit of chopped, green onion.
Toss on a teaspoon of toasted sesame seeds over each serving.
Mix in a couple tablespoons of chopped cilantro just before dishing up.