Recipe by Kaykwilts
I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.
Top Review by Rachel Lynn
This recipe....was ever so delightful and joyous to cook and prepare for my family! And after you get past the initial joy of cooking it, when you eat this incredible delicious meal, ah! It was like fireworks were going off in your mouth, the celebration of the ages was occuring, and all in the warm moist pork , the soft wonderful rice, and those astonishingly flavorful vegetables in that magnificant sweetened sauce. This is a superb and sensational dish! I will surely be making again!
- 1 egg, beaten
- 1⁄4 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 1 (15 ounce) can chicken broth, divided
- 1 1⁄2 lbs boneless pork, cut into 1 inch cubes
- 1 medium green pepper, chopped
- 1⁄2 cup carrot, thinly sliced
- 1⁄2 cup celery, thinly sliced
- 3⁄4 cup sugar
- 1 clove garlic, minced
- 3 teaspoons soy sauce
- 1⁄2 cup red wine vinegar
- 3 tablespoons cornstarch
- 1⁄4 cup cold water
- 8 ounces pineapple chunks, drained
- 2 small tomatoes, cut in wedges
- hot cooked rice
Directions See How It's Made
- Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
- Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
- Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture.
- Cook until thickened and bubbly.
- Add pork, pineapple and tomato; cook just until well heated.
- Serve over rice.