Recipe by Dib's
Here's a nice dish to serve with rice-enjoy!
Top Review by Chris Reynolds
The flavor of the sauce in this recipe is only so-so, and since the sauce makes this dish, I only gave the recipe three stars. There is also a problem with the recipe, also -- it calls for sherry in the directions, but there is none listed in the ingredients list. I can tell you that 1/4 cup is way too much, but I don't know how much one should use.
- 1 pork tenderloin, cut into chunks
- 1 teaspoon salt
- 1 pinch pepper
- 1⁄2 teaspoon five-spice powder
- 1 egg
- 3 tablespoons cornstarch
- oil (for frying)
- 2 cloves garlic, minced
- 1 large onion, square chop
- 1 green bell pepper, chopped large
- 1 red bell pepper, chopped large
- 1 (8 ounce) can pineapple chunks in juice
- 3 tablespoons wine vinegar
- 1⁄4 cup sugar
- 1⁄4 cup ketchup
- fresh pineapple, wedges
Directions See How It's Made
- Fill a saucecpan with water and bring to a boil.
- Add the pork and boil until it changes color.
- Drain the pork and pat dry.
- Set aside.
- Mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
- Add the pork and toss to coat well.
- Heat the oil to 350 degrees.
- Deep fry the pork until brown.
- Heat 2 T of oil in a Wok over high heat.
- Add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
- Reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
- Cook, stirring until thick.
- Add the pineapple and stir to heated through.
- Add the pork and serve hot with pineapple wedges for garnish.