1 pound pork loin, center cut, bone in

1 tablespoon soy sauce

1 tablespoon cornstarch

1 teaspoon baking soda

⅔ cup canned pineapple chunks

½ cup reserved pineapple juice

½ red bell pepper

½ green bell pepper

¼ pound baby carrots

⅓ cup rice vinegar

½ cup brown sugar

1 tablespoon Worcestershire sauce

¼ cup ketchup

¼ cup water

3 tablespoons oil for stir-frying

2 teaspoons cornstarch mixed with 4 teaspoons water

• Cut away the bone from the pork and remove any fat. Cut the pork into cubes. Add the soy sauce, cornstarch, and baking soda to the pork. Marinate the pork in the refrigerator for 1½ hours.

• Open a can of pineapple chunks and remove ⅔ cup pineapple and ½ cup juice. Blanch the peppers and carrots by plunging briefly into boiling water. Remove the seeds from the green and red peppers, and cut into cubes. Cut the carrots in half.

• Bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to a boil. Turn down the heat to low and keep warm.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.

• Add 1 tablespoon oil. When oil is hot, add the carrots. Stir-fry for a minute and add the red and green peppers.

• Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Mix the pineapple in with the sauce. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.