2 lb pork, cut into cubes.

One large can of pineapple chunks in juice. Drain the juice and keep at least one cup of it. This is optional. If you do not have pineapple, you can use a cup of water.

One small bag of baby carrots

One cup shoyu (soy sauce)

One cup sugar

1 cup white distilled vinegar

1 tbsp minced ginger, optional

1 tsp minced garlic, optional

Salt and pepper to taste. A couple of shakes will do.

You can also add chopped daikon to this if you have it available. Jicama also is a good substitute for daikon if you have that instead but it isn’t a must have.

Either toss all of this into a pot and let simmer for 45 minutes or throw it into the instapot on high for 15 minutes. If you want, thicken the liquid with a cornstarch slurry.

You can brown the meat before you throw everything else in there but I haven’t seen a significant difference. Still, optional. I was lazy. I didn’t do that.

Serve over rice. Meat should be tender.

A huge thank you to my mom who gave me the base recipe. She rocks.

FYI…The base simmer ratios are 1-1-1-1
    1 cup water or pineapple liquid
    1 cup sugar
    1 cup shoyu
    1 cup vinegar