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45 minutes
Prep: 30 minutes
Cook: 15 minutes
450 calories per serving view nutrition facts
8 servings
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| 1 1/2 | pounds | pork loin | or leg, boneless |
| 1 | whole | egg | slightly beaten |
| 1/2 | cup | cornstarch | |
| 3 | tablespoons | vegetable oil | |
| 3 | teaspoons | salt | |
| 1 | teaspoon | soy sauce, light | |
| 1/4 | teaspoon | white pepper | |
| 2 | whole | tomatoes | |
| 1 | whole | green bell pepper | |
| 3/4 | cup | flour, all-purpose | |
| 1 | cup | water | |
| 1 | teaspoon | baking soda | |
| 1 | cup | sugar | plus 2 teaspoons sugar |
| 1 | dash | chicken broth | chinese |
| 3/4 | cup | white vinegar | |
| 2 | teaspoons | soy sauce, dark | |
| 1 | clove | garlic | finely |
| 1 | cup | pineapple chunks | drained |
Trim fat from pork.
Cut pork into 3/4-inch pieces. Mix together the egg, cornstarch, oil, salt, 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, water, cornstarch, 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.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1157mg | 48% |
| Total Carbohydrate 43.0g | 14% |
| Dietary Fiber 0.0g | 2% |
| Sugars 26.0g | |
| Protein 26.0g | 51% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
I am not sure what I did wrong. The mixture began to get thick, like pudding, before it ever came to a boil. Therefore, I could not follow the directions and allow it to boil for one minute. The result was like hot fudge topping for ice cream. I would like to know what I did wrong. The flavor was outstanding. It did not go to waste. I ran out and got some ice cream. But I would like to have fudge with the same incredible taste. vphillips
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
