This is a delicious recipe, which our family always enjoys. With budget savings being a necessity, we simply do not have the ability for Chinese take-out, like we used to do. So this is a great and tasty alternative for our family.
1 1/2 pounds pork tenderloin, cubed
2 beaten eggs
2 c. water
1 c. flour
2 T. canola oil
3 green peppers, cut into 1 inch pieces
2 c. pineapple chunks, drained
3/4 c. brown sugar
3 T. molasses
1 can redi-cut tomatoes
2 T. cornstarch
1 t. salt
pepper to taste
1 c. white vinegar
In a large mixing bowl combine eggs, flour, salt and 1/4 c. water. Add pork and stir thoroughly, until meat is coated by mixture.
In wok or large frying pan, heat oil and fry pork until brown. Drain meat.
In a large mixing bowl combine, green peppers, pineapple, brown sugar, vinegar, molasses, pepper and 1 1/2 c. water. Pour into large stock pot and bring to a boil. Add tomatoes and simmer for 5 minutes on medium-high heat.
In a small bowl combine cornstarch and 1/4 c. water. Stir into stock pot. Cook for 1 minute and add fried pork. Simmer on medium low heat for 15 minutes. Serves 6-8.
Best served over fried rice.