Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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