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1 1/2 pounds boneless pork loin or leg
1 egg slightly beaten
4 tablespoons cornstarch
3 tablespoons vegetable oil
3 teaspoons salt
1 teaspoon light soy sauce
1/4 teaspoon white peppers
2 tomatoes
1 green bell pepper
Vegetable oil
3/4 all-purpose flour
1 cup water
1 teaspoon baking soda
1 cup + 2 tablespoons sugar
1 cup chicken broth (see Soups: Chicken Broth)
3/4 cup white vinegar
2 tablespoons dark soy sauce
1 clove garlic finely chopped
1/4 cup cornstarch
1 8-ounce can pineapple chunks drained
Trim fat from pork; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the 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 vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, 3/4 cup water, 2 tablespoon cornstarch, 1 teaspoon salt and the 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 375°. 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 vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3-quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling; pour over pork.
8 servings
1 egg slightly beaten
4 tablespoons cornstarch
3 tablespoons vegetable oil
3 teaspoons salt
1 teaspoon light soy sauce
1/4 teaspoon white peppers
2 tomatoes
1 green bell pepper
Vegetable oil
3/4 all-purpose flour
1 cup water
1 teaspoon baking soda
1 cup + 2 tablespoons sugar
1 cup chicken broth (see Soups: Chicken Broth)
3/4 cup white vinegar
2 tablespoons dark soy sauce
1 clove garlic finely chopped
1/4 cup cornstarch
1 8-ounce can pineapple chunks drained
Trim fat from pork; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the 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 vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, 3/4 cup water, 2 tablespoon cornstarch, 1 teaspoon salt and the 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 375°. 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 vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3-quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling; pour over pork.
8 servings
