Ingredients

The following ingredients have 8 Servings
  • 3 pounds pork loin (cut into bite sized chunks)
  • 1 red bell pepper (cut into bite sized chunks)
  • 1 orange bell pepper (cut into bite sized chunks)
  • 1/2 fresh pineapple (cored and cut into bite sized chunks)
  • 4 green onions (sliced diagonally)
  • 4 cups peanut oil or vegetable oil (for frying)
  • 2 tablespoons peanut or vegetable oil (for stir frying)
  • Steamed Rice (for serving)
  • Marinade:
  • 2 tablespoons Teriyaki sauce
  • 1 tablespoon rice wine vinegar
  • 2 cloves fresh garlic (minced)
  • Batter:
  • 1 1/2 cups water
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1 egg
  • 2 teaspoons oil
  • 1 teaspoon salt
  • Sauce:
  • 1 tablespoon Oyster Sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 cup ketchup
  • 1 tablespoon Teriyaki sauce
  • 1/4 cup sweet chili sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon brown sugar

Instruction

  • In a medium bowl, whisk together marinade ingredients, add cubed pork and toss to coat.
  • Cover bowl with plastic wrap and refrigerate for several hours or overnight.
  • In another medium bowl, whisk together batter ingredients and set aside.
  • In a separate bowl, whisk together sauce ingredients and set aside.
  • Heat a deep, heavy bottomed skillet or pot over medium high heat with about 4 cups of oil for deep frying. Heat to 350 to 400 degrees.
  • Remove marinaded pork from refrigerator and place chunks into batter, coating well.
  • Carefully fry the battered pork pieces until golden brown, remove with a slotted spoon onto a paper-towel lined plate. Continue frying in batches until all of the pork is fried.
  • In a large wok or skillet, heat 2 tablespoons oil over medium-high heat.
  • Stir fry peppers until crisp-tender. Stir in garlic and saute for about 30 seconds or until very fragrant, but not burned.
  • Immediately stir in pineapple chunks and continue stir frying for another minute or until pineapple is beginning to brown lightly in spots or on the edges.
  • Immediately stir in sauce and stir to combine.
  • Heat sauce to bubbly, then stir in the fried pork, stirring well to coat.
  • Stir in the green onions and serve with steamed rice.