Sizzling Sweet and Sour Pork

In a medium saucepan add vinegar, sugar, ketchup, and ginger. Bring to a boil and simmer until it reduces, 10 minutes. In a small bowl mix 1 teaspoon cornstarch and 1 teaspoon water to create a slurry. Add to sauce and stir. Keep warm. Steam rice according to package instructions. Meanwhile, pat pork dry with a paper towel. In a medium bowl, season pork with salt, then mix with 1/4 cup cornstarch until well coated. Shake off any excess cornstarch and discard. In a large skillet heat vegetable oil over medium-high heat. Add pork and cook 3 minutes on each side, then stir. (Cook the pork in 2 batches to avoid crowding the pan.) Drain pork on paper-towel lined plate. Pour all but 1 tablespoon oil from the skillet. Heat skillet over medium-high heat and cook bell pepper, onion, and pineapple for 5 minutes. Add back pork and stir in sauce. Transfer to large serving bowl and serve with steamed rice.