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1/2 cup all-purpose flour
4 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 tablespoon oil
225 grams pork fillet -- cut in 1/2" cubes
1 onion -- sliced
1 green pepper -- seeded & sliced
1 small can pineapple chunks, juice reserved
oil for frying
2 tablespoons cornstarch
1/2 cup light brown sugar
1/2 cup cider or rice vinegar
1 clove garlic -- crushed
1 teaspoon ginger root -- grated
6 tablespoons tomato ketchup
6 tablespoons reserved pineapple juice
Sift the flour, cornstarch, baking powder and salt into a bowl. Add the oil and enough water to make a thick, smooth batter. Beat until smooth. Heat enough oil in a wok to deep-fry the pork. Dip the pork cubes into the batter and drop into the hot oil. Fry 4-5 pieces of pork at a time and remove them with a draining spoon to paper towels. Continue until all the pork is fried. Pour off most of the oil from the wok and add the sliced onion, pepper and pineapple. Cook over high heat for 1-2 minutes. Remove and set aside. Mix all the sauce ingredients together and pour into the wok. Bring slowly to the boil, stirring continuously until thickened. Allow to simmer for about 1-2 minutes or until completely clear. Add the vegetables, pineapple and pork to the sauce and stir well. Reheat for 1-2 minutes and serve immediately.
NOTE: You may substitute boneless chicken for the pork, just as tasty.