Ingredients:
3 cups cooked pork, cut into 3/4 inch pieces
1 teaspoon salt
1 tablespoon cornstarch
1 large eggs
1/2 tablespoon flour
1/2 cup canola oil
1 tablespoon sugar
2 tablespoons cornstarch
1 cup water
1/2 cup pineapple juice
1/4 cup ketchup
1 teaspoon soy sauce
1/4 cup cider vinegar
1 green bell peppers, cut into 1 inch pieces
1 large onions, coarsely chopped
1 (20 ounce) cans pineapple chunks, well drained ( reserve juice)
2 cups cooked rice
Directions:
Toss pork pieces with salt and 1 tablespoon cornstarch.
Mix egg and flour to make a batter.
Dip pork pieces into batter with slotted spoon.
Fry in hot oil until nicely browned.
Drain on paper towels and keep warm.
In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
Bring to a boil, sirring constantly, until thickened.
Continue cooking and stirring for two minutes.
Add green pepper and onion; cook for five minutes.
Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.