Tangy Pork

Serves: 8
Preparation Time: 30 minutes

2 small onions, thickly sliced and separated into rings

3—4 tablespoons olive oil

2 lbs. boneless pork loin, cut in to 1-inch cubes

1 teaspoon salt

3 tablespoons vinegar

¼ cup brown sugar

Hot cooked rice

1. Sauté onions in 2 tablespoons oil in large skillet over medium heat. When tender and lightly browned, push to outside edges, stirring occasionally.
2. Into middle of skillet add 1 tablespoon of oil and pork cubes (this may need to be done in batches). Sprinkle with salt and sauté until browned on all sides and loses pink color inside (about 3-4 minutes).
3. Watch onions so that they don’t burn, but they should become quite dark. Stir in brown sugar and vinegar, heat to boiling over high heat, stirring until brown sugar dissolves and mixture thickens. Onions will look almost burnt, but will be tender, caramelized and delicious. Serve over rice.