Ingredients

Instructions

  1. Add enough water to drained pineapple juice to measure 1 Cup.
  2. Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
  3. Cover and reduce heat until carrots are crisp tender.
  4. In the meantime, trim fat from pork and cut into large pieces.
  5. Heat oil to 360°F.
  6. Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
  7. Add pork and stir to coat well.
  8. Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
  9. Drain on paper towel and keep warm.
  10. Mix 2 T cornstarch and 2 T water and mix til smooth.
  11. When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
  12. When thickened, add the pork, pineapple chunks and green pepper.
  13. Continue to stir 1 minute or until warmed through.
  14. Serve with rice.