I made the rice ahead using 1 cup of rice and 1.5 cups of water with a dash of salt. I rinsed the rice, added it to the water and brought it to a rolling boil in a solid saucepan. As soon as it hit a rolling boil, I put a lid on it and removed it from the heat. 20 minutes later it was done to perfection.
I put some peanut oil in a saute pan (I don’t have a wok.) and set it on medium heat. I added 2 TBSP of yellow onion, 2 minced cloves of garlic and about 1.5 inches of fresh garlic, minced. Next I cleaned and minced 1 jalapeño pepper. While they sautéed, I cleaned and sliced 2 mushrooms, 1/2 stalk of celery and 1/4 of a red pepper. I tossed them in. I then chopped a 6 oz piece of boneless pork loin and added that in to cook. I put a lid on the pan for about 2 minutes.
I had a container with about 1 cup or so of fresh pineapple. I added 1/4 cup of white vinegar and let it blend with the pineapple juice. I added 1 tbsp of soy sauce and swirled it around. When the pork was nearly done. I added the pineapple and liquids to the pan and stirred it all together. It took about another minute to warm the pineapple.
I dished up a half cup of rice and put half the sauté pan full of sweet and sour pork on it. This made two large servings.
I don’t like breaded, battered sweet and sour pork and don’t care for the sweet and sour dressing that tastes sort of like ketchup and honey. This is a very light taste of sweetness from the pineapple more than balanced by the sour of the vinegar and soy. There’s plenty of heat from the jalapeño and ginger. The strong flavors balance each other perfectly without dominating.