CHINESE SWEET AND PUNGENT PORK
CHINESE SWEET AND PUNGENT PORK
Ingredients
- 1 egg
- 2 Tbsp. flour
- 1/4 tsp. salt
- Dash of pepper
- 1/2 c. cooking oil
- 1 clove garlic, chopped (or 1/4 c. onion)
- 1 chicken bouillon cube
- 1 tsp. salt
- 1 lb. lean, boneless pork, cut into 1/2″ cubes
- 1 c. boiling water
- 4 slices pineapple, cut into sixths
- 3 med. green peppers, cut into sixths
- 2-1/2 Tbsp. cornstarch
- 2 tsp. soy sauce
- 1/2 c. vinegar
- 1/2 c. sugar
Instructions
- Combine egg with flour, salt and pepper. Beat with a fork until ingredients are blended. Heat oil in heavy skillet over moderate heat. Add salt and garlic (onion) and dip each piece of pork into the egg mixture. Drop pieces, one at a time into hot oil. Cook and stir until meat is golden brown (about 10 minutes).
- Dissolve the chicken bouillon cube in 1 cup boiling water and add 1/3 bouillon mixture to the meat. Stir in the pineapple and green peppers. Cover and cook over low heat for 10 minutes.
- Blend together the cornstarch, soy sauce, vinegar, sugar and remaining 2/3 cup of the bouillon. Add to meat mixture. Cook about 10 minutes, stirring constantly until it is clear and thickened. Serve over steamed or Minute Rice.
Notes
L. J. Larson
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