1. In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock. 2. Add in the pork cubes; toss to coat completely with batter. 3. Heat oil in a wok or skillet over medium-high heat. 4. Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain. 5. Pour off any excess oil leaving just a small amount. 6. Saute the green pepper, garlic and carrots until just crisp-tender. 7. Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar. 8. In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute). 9. You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you. 10. Serve with cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
