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4-6 Servings1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1/2 cup cold water 1 pound lean boneless pork, cut into 1-inch cubes 1 can (20 ounces) pineapple chunks 2 tablespoons white vinegar 1 tablespoon cornstarch CRISCO Oil for frying 3 carrots, cut into thin diagonal slices 1 green pepper, seeded, cored and cut into 1-inch pieces 3 tablespoon packed brown sugar Hot cooked rice Mix flour, salt and baking powder in medium mixing bowl. Blend in cold water. Add pork. Stir to coat. Set aside. Drain pineapple chunks, reserving juice. Set aside pineapple chunks. Blend reserved pineapple juice, vinegar and cornstarch in small bowl. Set aside. Heat 1 inch Crisco Oil in Dutch oven to 375ºF. Remove half the pork from batter with slotted spoon; add to Crisco Oil. Fry 3 to 5 minutes, or until golden brown. Drain on paper towels. Repeat with remaining pork. Discard Crisco Oil, reserving about 1 tablespoon in Dutch oven. Add carrots. Stir-fry over moderate heat 2 to 3 minutes, or until tender-crisp. Add green pepper. Stir-fry 2 to 3 minutes longer. Add pineapple juice mixture, pineapple chunks and brown sugar. Heat to boiling, stirring constantly. Cook and stir until mixture is clear and thickened. Stir in pork. Cook about 3 minutes, or until hot. Serve with rice. |
