1/2 cup all-purpose flour
'1/4 teaspoon Aji-no-moto'
1 teaspoon salt
1 well-beaten egg
500g pork loin, cut into 2cm cubes
Vegetable oil for frying
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup ketchup
1 teaspoon soy sauce
2 tablespoons cornstarch
2 cups water
1 cup pineapple chunks (reserve 1/3 cup of juice)
1 medium green bell pepper, cut into 1cm pieces
1/2 cup all-purpose flour
'1/4 teaspoon Aji-no-moto'
1 teaspoon salt
1 well-beaten egg
500g pork loin, cut into 2cm cubes
Vegetable oil for frying
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup ketchup
1 teaspoon soy sauce
2 tablespoons cornstarch
2 cups water
1 cup pineapple chunks (reserve 1/3 cup of juice)
1 medium green bell pepper, cut into 1cm pieces
Mix flour, Aji-no-moto, and salt
Set aside
Dip pork loin cubes in the egg and then coat with the flour mixture
Fry for 6-8 minutes or until golden brown in hot vegetable oil
Drain on paper towels
Keep warm
In a separate pan, combine soy sauce, vinegar, pineapple juice, ketchup, and cornstarch
Bring to a boil and stir constantly
Gradually add water to the sauce mixture while stirring well
Continue cooking until the sauce thickens
Add pork loin cubes, pineapple chunks, and green bell pepper pieces to the sauce
Simmer for 5 minutes while stirring constantly
Serve hot with rice
Serves 3-4.
