I doubled the recipe; the only problem was it turned out so good that there were no leftovers.
Adapted from Asian the essential recipe collection
Ingredients:
1 lb Pork tenderloin cut into bite-size pieces
Vegetable or peanut oil, for deep frying
Marinade:
2 tsp light soy sauce
½ tsp salt
Pinch of white pepper
Sauce:
3 tbsp white rice vinegar
2 tbsp sugar
1tbsp light soy sauce
1 tbsp ketchup
1½ vegetable or peanut oil
1 green bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 small carrot, finely sliced
½ tsp finely chopped garlic
½ finely chopped gingerroot
3½ oz pineapple chunks
Directions:
Combine the marinade ingredients in a bowl with the pork and let marinate for at least 20 minutes.
Heat enough oil for deep-frying in a wok or deep-fat frying until it reaches 350-375 f/ 180-190 c, or until a cube bead browns in 30 seconds. Deep fry the pork for 8 minutes. Drain and set aside.
To prepare the sauce, first mix together the vinegar, sugar, light soy sauce, and ketchup. Set aside.
In a preheated wok, heat 1 tablespoon of the oil and stir-fry the bell pepper, onion, and carrot for 2 minutes. Remove and set aside.
In the clean preheated wok, heat the remaining oil and stir-fry the garlic and gingerroot until fragrant. Add the vinegar mixture. Bring back to a boil and add the pineapple chucks. Finally and the pork and bell pepper, onion and carrot. Stir until warmed through and serve immediately.
