Ingredients Jump to Instructions ↓

  1. 2 Pounds pork boneless top loi

  2. 2 tb Cold water

  3. 2 tb Cornstarch

  4. 1 Cl Garlic, finely chopped Thin slices

  5. 2 Carrots, diagonally cut into 2 ts Soy sauce

  6. 1/2c Vinegar

  7. 1/2c Packed brown sugar Syrup, drained and syrup re

  8. 1 cn (20 ounces) pineapple chunks

  9. 1 Egg

  10. 1/2ts Salt

  11. 1/2c Cold water

  12. 1/4c Cornstarch

  13. 1/2c All-purpose flour Vegetable oil

  14. 1 each Bell Pepper;chopped

Instructions Jump to Ingredients ↑

  1. + Directions : One of our most favorite dishes. We like to serve it with the oven. Trim excess fat from pork loin. Cut pork into 3/4-inch pieces. Heat oil (1 inch) in deep fryer or Dutch oven to 360 degrees. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.



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