Ingredients:
Method:
Cut pork into bit size chunks
Add enough water to drained pineapple juice to measure 1 cup.
Heat the pineapple juice, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots, onions and garlic to boiling in a pot
Cover and reduce heat until carrots are cooked but still crisp-tender.
Heat oil to 180ᵒC
Blend ½ cup flour, ¼ cup corn starch, ½ cup cold water, salt and egg in a large bowl till smooth batter
Add pork and stir to coat well.
Fry pork pieces, don’t crowd in the pan, about 5 minutes turning frequently until browned.
Drain on a paper towel and keep warm.
Mix 2 tbsp corn starch and 2 tbsp water and mix till smooth.
When the carrots are done, increase the heat on the sauce and stir in the corn starch and water, stirring constantly.
When thickened, add the pork, pineapple chunks and green pepper.
Continue to stir for 1 minute or until warmed through.
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