In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes--until the green peppers lose their rawness, but aren’t cooked thoroughly.
Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
Add the sugar, pepper, ketchup, and 1/2 cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
Cook the pork in boiling water for 10 minutes, testing the meat for doneness after 5 minutes. Cut a piece open -- if it’s not pink inside, it’s done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice.
NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
Recipe reprinted by permission of Doubleday. All rights reserved.