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Sweet-And-Pungent Pork

southern.chef's picture
Ingredients
  Egg 1 , beaten
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Boneless pork 1 Pound, cut into half inch cube
  Vegetable oil 1 Cup (16 tbs) (For Frying)
  Canned pineapple chunks 20 Ounce, undrained
  Green pepper 1 Large, cut into strips
  Vinegar 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Molasses 2 Tablespoon
  Cornstarch 3 Tablespoon
  Tomatoes 2 Medium, peeled, cut into wedges
  Soy sauce 2 Teaspoon
  Hot cooked rice 1 Cup (16 tbs) (For Serving)
Directions

Combine egg, flour, 1/4 cup water, and salt, mix well.
Add pork, stirring to coat.
Heat 1 inch of oil in a large skillet to 375°, add pork, and fry 6 minutes.
Drain on paper towels.
Drain pineapple, reserving juice.
Add enough water to juice to make 1 cup.
Combine pineapple, pineapple juice mixture, green pepper, vinegar, sugar, and molasses in a saucepan, bring to a boil.
Boil 1 minute, stirring gently.
Dissolve cornstarch in 1/4 cup water, add to saucepan.
Cook over medium heat for 1 minute, stirring constantly, until thickened.
Stir in tomatoes, soy sauce, and pork, cook, uncovered, for 5 minutes.
Serve over rice.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Dish: 
Curry
Interest: 
Gourmet
Servings: 
6

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