More Great Recipes: Pork

Pork Pineapple

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Member since 2007

Serves | Prep Time | Cook Time


2 pounds pork tenderloin cut into ¾” cubes
Pancake mix for coating pork cubes
Oil for frying meat
1½ medium cans pineapple chunks (save juice)
3 tablespoons cornstarch
1½ cans chicken broth
1 tablespoon cider vinegar
⅓ cup sugar
3 tablespoons ketchup
3 tablespoons soy sauce
2 green peppers cut into 1” cubes
2 medium onions cut into 1” cubes
1 large carrot, sliced
1 teaspoon fresh ginger, grated
1 teaspoon crushed red pepper flakes
4 cups hot cooked rice

1. Add enough water to pancake mix to make a medium-thick batter.

2. Dip each pork cube into batter and remove with tongs, placing on a tray so they will not touch.

Refrigerate uncovered for 30 minutes.

3. In a large measuring cup, combine “saved” pineapple juice, cornstarch, broth, vinegar, and sugar;

refrigerate 30 minutes.

4. Heat a large skillet (or Dutch oven) over medium-high heat. When hot, add ¼” oil. Using tongs, add

several cubes of pork (not touching) and fry until golden brown; remove and drain on paper towels.

Repeat procedure (adding more oil as necessary), frying remaining cubes.

5. When finished, reheat oil, add a little more oil, and then re-fry all pork; drain on paper towels. Discard

oil from skillet and wipe clean.

6. Stir cornstarch mixture well then add to skillet; cook on low-medium heat until thickened slightly, and

then stir in ketchup and soy sauce.

7. Add peppers, onions, carrot, ginger, and red pepper flakes; cook covered 10 minutes. Add pineapple


8. Just before serving, increase heat and add pork cubes; heat thoroughly and fast!

9. Serve immediately over rice.

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