2 lbs. boneless pork loin chops, cut into thin slices1/4 cup soy sauce
cornstarch for coating
3 or more eggs, beaten--for coating
flour for coating
oil for frying
1 bell pepper, sliced
1 can pineapple, reserve juice
2 small tomatoes, cut into thin wedges
Sliced carrot
Toss pork slices with soy sauce. Roll individual slices in cornstarch, then in beaten egg, then in flour. Fry in hot oil until golden. Drain on paper towel and keep warm in heated oven. Stir-fry pepper and carrot slices. Gently fold pepper, carrot, and tomato slices into meat. Pour sauce over and gently stir. Serve hot and fresh with rice.
Sauce:
1 cup reserved pineapple juice
2 Tbl. cornstarch
1/3 cup vinegar
2 Tbl. oil
1/4 cup brown sugar
2 Tbl. soy sauce
pinch pepper
Few drops of red food coloring, optional
Mix cornstarch with vinegar. In saucepan, whisk together all ingredients and simmer until clear and thickened. Taste and adjust as desired.
