Ingredients:
2 eggs, lightly beaten
1 teaspoon salt ( I use seasoning salt)
1/2 teaspoon garlic powder (optional)
1/2 cup cornstarch
1/2 cup flour
1 1/2 cups chicken broth
2 lbs boneless pork, cut into about 3/4-inch cubes ( make certain to use a tender cut of pork for this)
oil ( for deep frying)
1 tablespoon minced fresh garlic
1 large green bell peppers, seeded and chopped
2 large carrots, thinly sliced
2 (8 ounce) cans pineapple chunks ( sweetened or unsweetened, RESERVE juice)
4 tablespoons wine vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
hot cooked rice
Directions:
In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
Add in the pork cubes; toss to coat completely with batter.
Heat oil in a wok or skillet over medium-high heat.
Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
Pour off any excess oil leaving just a small amount.
Saute the green pepper, garlic and carrots until just crisp-tender.
Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
Serve with cooked rice.
Servings: 6
Time preparation: 25 min.
Time total: 40 min.