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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I found this recipe in an old Mennonite cookbook I picked up at the library. My family loved it. The cornstarch breading makes it really crispy. Ingredients:
1 egg, beaten |
1 tablespoon sugar |
1 teaspoon salt |
1 tablespoon soy sauce |
1 lb lean pork, cubed |
1 garlic clove, minced |
4 slices gingerroot, finely chopped |
1 green pepper, cut in chunks |
1 onion, cut in wedges |
1 tomato, cut in wedges |
3/4 cup pineapple chunk, drained (reserve juice) |
3 tablespoons vinegar |
3 tablespoons brown sugar |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
3/4 cup pineapple juice |
4 tablespoons oil |
1 1/2 cups cornstarch |
Directions:
1. Dredge pork cubes in cornstarch.
2. Fry on all sides until brown.
3. Remove from skillet and drain on paper towels, keep warm.
4. Pour off excess fat if necessary, leaving about 2 Tbs.
5. Stir fry garlic, ginger, peppers, and onions 2 - 3 minutes.
6. Add tomato and pineapple, and sauce ingredients.
7. Cook until sauce thickens.
8. Return pork to skillet, heat to bubbling and serve immediately with hot rice.
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