Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Flour |
1 teaspoon | Salt |
½ teaspoon | Baking powder |
⅓ cup | Cold water |
1 pounds | Boneless pork, cut into 3/4-inch cubes |
1 can | (20 oz) pineapple chunks in pineapple juice |
⅓ cup | White vinegar |
⅓ cup | Firmly packed light brown sugar |
1 tablespoon | Cornstarch |
1 teaspoon | Soy sauce |
\N \N | Vegetable oil for frying |
1 \N | Medium-size green pepper, halved, seeded and cut into 1-inch pieces |
2 \N | Medium-size tomatoes, cut into wedges |
1. Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated.
2. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce.
3. 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.
4. Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper;saute 2 minutes; remove and reserve.
5. 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@...> on Mar 22, 1997