Prep 20 mins
Cook 30 mins
This recipe was given to me by a Chinese friend, right after he cooked it for dinner. It was delicious! I like it because the meat isn't buried in thick batter the way a lot of Chinese restaurants do it, and the sauce has identifiable flavors other than sugar, vinegar, and cornstarch.
- 1 lb lean pork loin, cut in bite-size cubes
- 2 eggs, beaten
- peanut oil
- 1 cup sugar
- 1 dash salt
- 2 tablespoons cornstarch
- 1⁄2 cup orange juice
- 1⁄2 cup pineapple juice
- 1⁄2 cup vinegar
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 cup cubed pineapple
- 1⁄2 cup sliced onion
- 3 tablespoons oil
- 1 garlic clove, minced
- 2 -3 dried red chili peppers, seeded and chopped
- 1 -2 tablespoon tomato paste
- Heat peanut oil in skillet.
- Toss cubed pork in egg, then dredge in cornstarch.
- Shake off excess cornstarch and fry in hot oil until done through and browned on all sides.
- Drain on paper towels and keep warm in a 200 degree oven.
- Combine the sugar, salt, and 2 tablespoons cornstarch in a medium saucepan.
- Add the orange juice, pineapple juice, vinegar, and tomato paste and stir until blended.
- Cook over medium heat, stirring constantly, until sauce is thickened. Reduce heat to low.
- Place 2 tablespoons of oil in a hot wok and add the garlic and hot pepper flakes.
- Stir fry for a few seconds, then add the bell peppers, pineapple, and onions.
- Stir fry until vegetables are hot through, but still slightly crisp.
- Arrange cooked vegetables and pork cubes with steamed rice on a serving plate and serve with the sauce on the side.
Great recipe, however ingredients list is incorrect and some corrections should be made. It makes enough sauce for 2 batches of the regular recipe. Double the amount of vegetables. I also used much less sugar (only 1/4 cup), and added about (1/4 cup) of honey to replace it.
This is a really great recipe. I am making it again tonight for dinner