This is another heirloon recipe updated to todays methods. I hope you enjoy!
1 pound lean boneless pork ( can also use chicken )
1 8 oz can pineapple chunks (in pineapple juice)
1/3 cup sugar
14 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon instant chicken bouillon granules
1 beaten egg
1/4 cup cornstarch
1/4 cup all purpose flour
1/4 cup cold water
1/8 teaspoon ground red pepper
1 tablespoon cooking oil
1 cup bias cut carrots
2 cloves garlic, minced
1 large green or red sweet pepper, cut into 1/2 inch pieces
2 cups hot cooked rice
Trim fat from meat. Cut meat into 3/4 inch cubes. For sauce, drain pineapple, reserving juice. Add enough water to juice to equal 1 1/2 cups liquid. Stir in sugar, vinegar, the 2 tablespoons cornstarch, soy sauce, and bouillon granules. Set aside.
For batter, in a bowl combine egg, the 1/4 cup cornstarch, flour, cold water and ground red pepper. Stir until smooth. Dip pork into batter. Fry pork, 1/3 at a time, in hot oil (365 degrees F) for 4 to 5 munites or until meat is no longer pink and batter is golden. Drain on paper towels.
Pour the 1 tablespoon oil in wok or large skillet. ( Add more oil as necessary during cooking.) Preheat over medium high heat. Stir fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir fry for 1 to 2 minutes or until crisp tender. Push from center of wok.
Stir sauce. Pour into center of wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Heat through. Serve over rice. Makes 5 servings.