| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Dutch | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Flour |
| 1 | t | Salt |
| 1/2 | t | Baking powder |
| 1/3 | c | Cold water |
| 1 | lb | Boneless pork, cut into |
| 3/4-inch cubes | ||
| 1 | 20 oz pineapple chunks in | |
| pineapple juice | ||
| 1/3 | c | White vinegar |
| 1/3 | c | Firmly packed light brown |
| sugar | ||
| 1 | T | Cornstarch |
| 1 | t | Soy sauce |
| Vegetable oil for frying | ||
| 1 | Medium-size green pepper | |
| halved seeded and cut | ||
| into | ||
| 1-inch pieces | ||
| 2 | Medium-size tomatoes, cut | |
| into wedges |
INSTRUCTIONS
Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375 degrees. Fry pork cubes until golden brown; remove pork with slotted spoon to paper toweling to drain. Cut one cube to make sure pork is done. Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper;saute 2 minutes; remove and reserve. Restir pineapple juice mixture; pour into skillet; cook over medium heat until slightly thickened and bubbly. Add pork, green pepper, pineapple cubes and tomatoes to skillet; heat thoroughly. Serve with hot cooked rice, if you wish. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 49.9mg
Sodium: 712.5mg
Potassium: 628.7mg
Carbohydrates: 32.4g
Fiber: 3.8g
Sugar: 10.9g
Protein: 21.6g