Pineapple Coconut Chili Pork

I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil, divided
• 1  small onion, minced
•  salt
• 1  garlic clove, minced fine
• 1  teaspoon  grated gingerroot
• 1⁄2  jalapeno, seeds and ribs removed and minced fine
• 1  red bell pepper, chopped
• 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
• 1 (1 lb)  pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
•  black pepper
• 1  tablespoon all-purpose flour
• 1 (14 ounce) can light coconut milk
• 1  teaspoon  thai roasted  red chili paste

Directions

1. Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
2. Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
3. Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
4. Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.