| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1 | lb | Lean pork; cut in 3/4" cubes |
| 1 | Egg; well beaten | |
| 1/2 | c | All-purpose flour |
| 6 | c | Peanut oil |
| 1/4 | c | Brown sugar |
| 1/3 | c | Vinegar |
| 3/4 | c | Pineapple juice |
| 1 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 1 | cn | Pineapple chunks in juice; drain, reserve juice |
| 3 | tb | Pineapple juice; from reserved juice |
| 1 | Whole green pepper; sliced | |
| 1 | Whole red pepper; sliced |
INSTRUCTIONS
Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot peanut oil (360°) until brown, about 8 minutes. Remove and drain on paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into sauce. Continue to simmer sauce, stirring constantly until it thickens. Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for about 5 minutes. Serving Ideas : Serve with steamed rice. Recipe by: Elizabeth Powell Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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