Ingredients

The following ingredients have 4 Servings
  • 1/2 lb pork tenderloin (cut into bite sized pieces)
  • 1/2 fresh pineapple (cut and cored)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 clove garlic (minced)
  • 1 tablespoon cooking oil (I used canola oil for deep frying)
  • 1/2 teaspoon soy sauce (can substitute with coconut aminos or tamari)
  • pinch black pepper
  • 1/2 teaspoon cornstarch (omit if low carb)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon oyster sauce (omit if vegetarian)
  • 1-2 teaspoons potato or cornstarch (omit if low carb)
  • 1/2 tablespoon sugar (can use erythritol or stevia)
  • 2 tablespoons water
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon sesame oil

Instruction

  • Cut the pork tenderloin into pieces and marinate pork for 20 minutes.
  • Mix all the ingredients for the sauce in a bowl and set aside.
  • Heat up a skillet or frying pan and fill with the cooking oil for deep frying.
  • Once the pork is well marinated, transfer into the frying batter and coat each piece well. Deep fry the pork until they turn golden brown. Remove and drain on paper towels. (If desired you can deep-fry the pork a second time to make it extra crispy)
  • Heat up another frying pan or wok on medium and add 1 teaspoon of oil. Add the garlic once the oil is heated up and stir-fry for about 1 minute. Add the chopped bell peppers and pineapples and stir-fry for another 4-6 minutes depending on how crisp you want the vegetables.
  • Add the sauce and let it come to a boil. The sauce will thicken up and you can adjust or add in more seasonings according to your taste.
  • Add the pork and mix all the ingredients together.
  • Optional sprinkle some sesame seeds and cilantro and serve with or over white rice.