| 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
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