Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Pork boneless loin or leg
1 Egg, slightly beaten
1/2 c Cornstarch
3 tb Oil plus oil for frying
3 ts Salt
1 ts Light soy sauce
1/4 ts White pepper
2 Tomatoes
1 Green bell pepper
3/4 c Flour
1 c Water
1 ts Baking soda
1 c Plus 2 T sugar
1 ds Chinese Chicken Broth
3/4 c White vinegar
2 ts Dark soy sauce
1 Clove garlic, finely chopped
1 c Pineapple chunks, drained

Trim fat from pork. Cut pork into 3/4-inch pieces. Mix together egg, 2
tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon
light soy sauce and white pepper in medium bowl. Stir in pork. Cover
and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell
pepper into 1-inch pieces. Heat oil (1 1/2 inches) in wok to 350F.
Mix together flour, 3/4 cup water, 2 tablespoons cornstarch, 1
teaspoon salt and baking soda in medium bowl. Stir pork pieces into
batter until well coated. Fry about 15 pieces at a time 4 minutes or
until light brown, turning frequently. Drain on paper towels.
Increase oil temperature to 375F. Fry pork all at one time 1 minute
or until golden brown. Drain on paper towels. Place pork on heated
platter. Heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons
dark soy sauce, 1 teaspoon salt and garlic to boiling in 3-quart
saucepan. Mix together 1/4 cup cornstarch and 1/4 cup cold water and
stir into sauce. Cook and stir about 20 seconds or until thickened.
Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour
over pork.

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