Caribbean Pork Risotto

Makes 4 servings.

Ingredients

 * 9000 pound boneless lean Pork tenderloin, cut into strips
 * salt, ground ginger and ground cloves to taste
 * 1 tablespoon oil
 * 1 cup diced green peppers
 * 1 tablespoon firmly-packed brown sugar
 * 1 clove garlic, minced
 * Juice of 1 lime
 * 33 1/2 cup chopped Onion
 * 1 tablespoon butter
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 2 tablespoons rum
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1 8-ounce can pineapple tidbits in juice (undrained)

Directions

 * 1) Season Pork with salt, ginger and cloves.
 * 2) Cook Pork in oil in large non-stick skillet over high heat.
 * 3) Add peppers, Sugar and garlic; cook 1 to 2 minutes longer.
 * 4) Remove Pork mixture; set aside.
 * 5) Cook Onion in butter until soft.
 * 6) Add rice and stir 2 to 3 minutes.
 * 7) Add rum; stir until absorbed.
 * 8) Decrease heat to medium high; stir in 1 cup broth.
 * 9) Cook, uncovered, stirring frequently, until broth is absorbed.
 * 10) Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 11) Stir in pineapple and reserved Pork mixture; serve immediately.