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1 pound lean pork -- cut in 3/4" cubes 1 egg -- well beaten 1/2 cup all-purpose flour 6 cups oil 1/4 cup brown sugar 1/3 cup vinegar 3/4 cup pineapple juice 1 tablespoon soy sauce 2 tablespoons cornstarch 1 can pineapple chunks in juice -- drain, reserve juice 3 tablespoons pineapple juice -- from reserved juice 1 whole green pepper -- sliced 1 whole red pepper -- sliced Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot peanut oil (360°) until brown, about 8 minutes. Remove and drain on paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into sauce. Continue to simmer sauce, stirring constantly until it thickens. Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for about 5 minutes. Serve with steamed rice. |