INGREDIENTS:
| 1 pound pork butt 2 tbsp. cornstarch 1 tbsp. flour 1 egg, slightly beaten 1 tsp. salt 4 tbsp. milk | 4 tbsp. canola oil 2 garlic cloves, minced 1 medium onion, sliced 1 tbsp. soy sauce 1/4 cup pineapple juice |
Garnishes:
| 1 cup pineapple chunks, drained 1/4 cup diced green bell peppers | 1/4 cup diced carrots 1/4 cup diced red bell peppers |
DIRECTION:
- Cut pork into 1-inch cubes. Beat egg, add cornstarch, flour, salt and milk and stir to blend thoroughly. Set aside.
- Heat nonstick skillet on medium high heat for 1 minute. Add 2 tbsp. oil to skillet and heat for 30 seconds. Dip a few pork cubes in egg mixture and stir fry them in hot oil until browned all over and well cooked, about 5 minutes. Cook for only 5 to 8 pieces at a time. Transfer them to a plate when done and cook the rest of the pork pieces the same way. Set aside.
- Sauté garlic in remaining oil until brown, add onions and caramelize for about 3 minutes. Add carrots, bell peppers, soy sauce, and water; simmer for 5 minutes. Stir in pineapple chunks and set aside.
- Prepare the sweet and sour sauce.
- Arrange garnishes on top of pork cubes and pour sweet-sour sauce over all just before serving.
Preparation and cooking time: 45 minutes
Serves: 4
