Recipe by Patty Mae
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.
Top Review by argiosanin
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.
- 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
Directions See How It's Made
- 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.