Ingredients
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2 eggs, lightly beaten
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1 teaspoon salt (I use seasoning salt)
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1/2 teaspoon garlic powder
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1/2 cup cornstarch
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1/2 cup flour
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1 1/2 cups chicken broth
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2 lbs boneless pork, cut into about 3/4-inch cubes (make certain to use a tender cut of pork for this)
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oil (for deep frying)
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1 tablespoon minced fresh garlic
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2 large carrots, thinly sliced
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2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, RESERVE juice)
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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hot cooked rice
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1 large green bell pepper, seeded and chopped
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4 tablespoons wine vinegar
Instructions
- In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
- Add in the pork cubes; toss to coat completely with batter.
- Heat oil in a wok or skillet over medium-high heat.
- Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
- Pour off any excess oil leaving just a small amount.
- Saute the green pepper, garlic and carrots until just crisp-tender.
- Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
- In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
- You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
- Serve with cooked rice.