I am trying to think of what to cook this weekend and decided to try this recipe out. I know when we were growing up as kids, this was one of the dishes my mom and helpers prepare. My sister and I never liked it as a child because of the pineapple chunks. Of course, growing up made me over come this. But I don't think my sister ever did. (^-^)
1/2 lb. pork
1 egg yolk (or the whole egg beaten)
7 tbsp. and 1 1/2 tsp. cornstarch
1/2 tbsp. soy sauce
1/2 medium onions, chopped
1/2 cup pineapple chunks
1 small bell pepper, chopped
1/2 tsp. garlic, chopped
3 tbsps. sugar
4 tbsps. water
2 tbsps. pineapple juice
2 tbsps. white vinegar
2 tbsps. ketchup
1/2 tsp. salt
Mix the 3 tbsps. sugar, 3 tbsps. water, 2 tbsps. pineapple juice, vinegar, ketchup and 1/2 tsp. salt.
Cut the meat into 2/3" cubes and slightly tenderize meat. Cut the meat into bite-size pieces. Mix meat with egg yolk, 1 tbsp. cornstarch and soy sauce. Dredge meat in 6 tbsps. cornstarch then deep fry the meat for 3 minutes. Remove from the oil and reheat the oil until very hot but not smoking. Refry the pork for 30 seconds. Remove and drain out excess oil and set aside.
Heat the wok with 1 tbsp. oil. Stir-fry the bell pepper and add 1 tbsp. water. Remove and drain. Add 3 tbsps. oil; stir-fry garlic until fragrant. Add the onions and pineapple; stir-fry briefly then add the sugar mixture. When the mixture begins to boil, add 1 tbsp. water mixed with 1 1/2 tsp. cornstarch. Add the fried meat and toss lightly.
Notes: Pork may be substituted with beef or chicken or a combination of meats. The pineapple may be substituted with fresh tomato or bite-size pieces of carrot. If using fresh tomato, omit the 2 tbsps. pineapple juice and increase the white vinegar to 3 tbsps.