Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Pork boneless loin or leg
1 Egg, slightly beaten
1/2 c Cornstarch
3 tb Oil plus oil for frying
3 ts Salt
1 t Light soy sauce
1/4 ts White pepper
2 Tomatoes
1 Green bell pepper
3/4 c Flour
1 c Water
1 t Baking soda
1 c Plus 2 T sugar
1 d Chinese Chicken Broth
3/4 c White vinegar
2 ts Dark soy sauce
1 Clove garlic, finely chopped
1 c Pineapple chunks, drained
Trim fat from pork. Cut pork into 3/4-inch pieces. Mix
together egg, 2 tablespoons cornstarch, 2 tablespoons
oil, 1 teaspoon salt, 1 teaspoon light soy sauce and
white pepper in medium bowl. Stir in pork. Cover and
refrigerate 20 minutes. Cut each tomato into 8 wedges.
Cut bell pepper into 1-inch pieces. Heat oil (1 1/2
inches) in wok to 350F. Mix together flour, 3/4 cup
water, 2 tablespoons cornstarch, 1 teaspoon salt and
baking soda in medium bowl. Stir pork pieces into
batter until well coated. Fry about 15 pieces at a
time 4 minutes or until light brown, turning
frequently. Drain on paper towels. Increase oil
temperature to 375F. Fry pork all at one time 1 minute
or until golden brown. Drain on paper towels. Place
pork on heated platter. Heat sugar, broth, vinegar, 1
tablespoon oil, 2 teaspoons dark soy sauce, 1 teaspoon
salt and garlic to boiling in 3-quart saucepan. Mix
together 1/4 cup cornstarch and 1/4 cup cold water and
stir into sauce. Cook and stir about 20 seconds or
until thickened. Stir in tomatoes, bell pepper and
pineapple. Heat to boiling and pour over pork.
