Ingredients Jump to Instructions ↓

  1. 1 egg yolk

  2. 2 teaspoons water

  3. 1 tablespoon all-purpose flour

  4. 1 pound pork --

  5. 1" cubes

  6. 2 cups peanut oil

  7. 1 garlic clove -- minced

  8. 2 green peppers

  9. 1 cup pineapple chunks in juice

  10. 3 cups glutinous rice --

  11. Sauce: --

  12. 3/4 cup water

  13. 1 tablespoon cornstarch

  14. 1 tablespoon soy sauce

  15. 1 tablespoon catsup

  16. 4 tablespoons sugar

  17. 4 tablespoons wine vinegar

  18. 1 dash hot pepper sauce

  19. SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.

  20. 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes. Place the wok over heat and add oil to

  21. 1-1/2 inch depth. Heat to

  22. 340 degrees. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return

  23. 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.


Send feedback