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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
dash of pepper |
3 tablespoons milk |
1 egg |
1 pound lean boneless pork, cut into 1-inch cubes |
vegetable oil |
1 (8-ounce) can pineapple chunks, undrained |
1 large green pepper, seeded and cut into 1 1/2-inch cubes |
1 cup chicken broth, divided |
1/2 cup firmly packed brown sugar |
3 tablespoons vinegar |
2 teaspoons soy sauce |
2 tablespoons cornstarch |
1 small tomato, quartered |
hot cooked rice |
Directions:
1. Combine flour, salt, pepper, milk, and egg; beat until smooth. Dip pork cubes in batter, coating well; deep fry in hot oil (375°) for 5 minutes or until golden brown. Drain and set aside.
2. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple chunks, juice, green pepper, 3/4 cup chicken broth , brown sugar, vinegar, and soy sauce in a large skillet. Bring to a boil.
3. Combine cornstarch and remaining chicken broth, stirring until smooth; stir into pineapple mixture. Cook over medium heat until thickened and bubbly. Stir in pork and tomato. Serve immediately over rice.
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