The vegetables were the unexpected champion of this meal. My mom found them to be her favorite part and TBH they contribute great flavor to this dish. The original recipe doesn’t have onion but I went with my gut and included it which had a big payoff. I do think some minor changes to this recipe would make it better but overall it was pretty tasty.
PS: This recipe will make your house smell of fried food but I do think it’s possible that just oven baking or skillet cooking without the batter and excess oil would yield a similarly appetizing experience.
Chinese Pork
Ingredients
1 1/2 pounds pork shoulder, cut into 1 inch pieces
2 eggs, slightly beaten
1c flour
1tsp salt
1/2c water
Neutral oil for frying
1 small can cubed pineapple
1/2c white vinegar
2 tbsp. brown sugar
1 tbsp. molasses
2 tbsp. cornstarch
1/3c cold water
1 tomato, cut in eights
1 green bell pepper, chopped
1/2 onion, chopped
1 tbsp. oil
Instructions
Drain the syrup from the pineapple into a measuring cup and *add in enough water to make 1 cup. To a medium, saucepot add in your diluted pineapple juice, vinegar, brown sugar, molasses and bring to a boil. In a small bowl whisk the 1/3c water and 2tbsp cornstarch together and add to the sauce mixture whisking constantly. Simmer until thickened but not gloopy (this will thicken a little more later). Set aside.
In a large skillet or heavy bottom saucepan heat 1 inch of oil over medium heat. While you wait for the oil to heat up whisk together the egg, flour, salt, and 1/2c water. When the oil is ready dip the pork pieces in the batter and fry in batches for about 15 minutes flipping occasionally for even browning. Remove pieces to a paper towel-lined plate or tray and continue until all pieces are done. Dispose of your oil properly and wipe out the skillet or pot.
Heat over medium-high and add in the last tablespoon of oil. Pour in your bell pepper and onion and cook for 2 minutes, stirring frequently. Next, add in your pineapple and tomato and cook for another 2 minutes. Pour in your sauce and simmer for 10 minutes, this lets the vegetables soften a little more, the sauce thickens even further and the flavors really come together. Lastly, add in your fried pork and toss everything together well. Serve with rice of your choice and enjoy.
*Feel free to use more or a full cup of pineapple juice. I haven’t tried it yet but I’m betting it would be even better.
Kate and Kathryn 