500 g of pork loin cut into 6 cm pieces
1 egg beaten
1/2 cup all-purpose flour
1 cup vegetable oil for frying
1 tablespoon vegetable oil for sautéing
1 small clove garlic, minced
2 green and red bell peppers, cut into triangles
1 small onion, cut into cubes
2 slices of pineapple in syrup, cut into cubes
1 small scallion, thinly sliced
Salt to taste
For the sauce
2/3 cup white vinegar
2/3 cup brown sugar
3 tablespoons ketchup
1 teaspoon salt
500 g of pork loin cut into 6 cm pieces
1 egg beaten
1/2 cup all-purpose flour
1 cup vegetable oil for frying
1 tablespoon vegetable oil for sautéing
1 small clove garlic, minced
2 green and red bell peppers, cut into triangles
1 small onion, cut into cubes
2 slices of pineapple in syrup, cut into cubes
1 small scallion, thinly sliced
Salt to taste
For the sauce
2/3 cup white vinegar
2/3 cup brown sugar
3 tablespoons ketchup
1 teaspoon salt
Season the pork pieces with salt
Dip them in egg and then coat with flour
Fry the pork in vegetable oil over medium heat until golden brown on the outside and cooked through, then drain on paper towels
In a large skillet, sauté the garlic, bell peppers, onion, and pineapple in 1 tablespoon of vegetable oil until crispy
In a saucepan, combine all the sauce ingredients and let it simmer and thicken
Add the sauce to the skillet with the vegetables and pork, stirring well
Add the scallion and serve with white rice
Serve 4 portions.
