Ingredients
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3 cups cooked pork, cut into 3/4 inch pieces
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1 teaspoon salt
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1 tablespoon cornstarch
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1/2 tablespoon flour
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1/2 cup canola oil
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1 tablespoon sugar
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2 tablespoons cornstarch
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1 cup water
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1/2 cup pineapple juice
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1/4 cup ketchup
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1 teaspoon soy sauce
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1/4 cup cider vinegar
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1 large onion, coarsely chopped
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1 (20 ounce) can pineapple chunks, well drained (reserve juice)
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2 cups cooked rice
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1 large egg
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1 green bell pepper, cut into 1 inch pieces
Instructions
- Toss pork pieces with salt and 1 tablespoon cornstarch.
- Mix egg and flour to make a batter.
- Dip pork pieces into batter with slotted spoon.
- Fry in hot oil until nicely browned.
- Drain on paper towels and keep warm.
- In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
- Bring to a boil, sirring constantly, until thickened.
- Continue cooking and stirring for two minutes.
- Add green pepper and onion; cook for five minutes.
- Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.