Ingredients
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
1/4
cup cornstarch
2
tablespoons all-purpose flour
1
teaspoon sugar
1/4
teaspoon baking soda
3
tablespoons water
1
egg, beaten
1/2
lb. boneless pork loin, cut into 2x1/2x1/4-inch pieces
Oil for frying
3
tablespoons brown sugar
2
tablespoons cornstarch
1/2
teaspoon chicken-flavor instant bouillon
1/2
cup water
3
tablespoons rice vinegar
2
tablespoons ketchup
2
teaspoons soy sauce
1
(20-oz.) can pineapple chunks in unsweetened juice, drained, reserving 3 tablespoons liquid
1
garlic clove, minced
1
green bell pepper, cut into 3/4-inch pieces
Preparation
Cook rice in 2 2/3 cups water as directed on package.
Meanwhile, in medium bowl, combine 1/4 cup cornstarch, flour, sugar, baking soda, 3 tablespoons water and egg; mix well. Add pork; stir until well coated.
In deep fryer, heavy saucepan or wok, heat 2 to 3 inches oil to 375°F. Fry coated pork pieces, 1/4 of total amount at a time, for 2 to 3 minutes or until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon of the oil from deep fryer.
In small saucepan, combine brown sugar, 2 tablespoons cornstarch, bouillon, 1/2 cup water, vinegar, ketchup, soy sauce and reserved 3 tablespoons pineapple liquid; blend well. Cook over medium-high heat until bubbly and thickened, stirring constantly. Keep warm.
Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic and bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve over rice.
