Ingredients
- 1 lb Boneless Pork Center Rib, Cut Into 1" Cubes
- 1 x Egg, Beaten
- 1/4 c. Cornstarch
- 1/4 c. All-Purpose Flour
- 1 1/4 c. Chicken Broth Salad Oil
- 1 lrg Green Pepper, Diced
- 1/2 c. Carrot, Minced
- 1 x Clove Garlic, Chopped
- 2 Tbsp. Vegetable Oil
- 1/2 c. Sugar
- 1/3 c. Red Wine Vinegar
- 2 tsp Soy Sauce
- 2 Tbsp. Cornstarch Warm Cooked Rice
scroll for more
Asian Pork
Servings: 4
Directions
- Trim excess fat from pork. Combine egg, 1/4 c. cornstarch, flour, 1/4 c. chicken broth, and 1/2 tsp. salt; beat smooth. Pour salad oil into electric skillet to depth of 1 inch; heat to 375. Dip pork in batter; fry in warm oil for 5 to 6 min, or possibly until golden brown. Drain and keep hot. In a skillet, cook green pepper, carrot, and garlic in 2 Tbsp. oil until tender. Stir in 1 c. broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly 1 minute. Blend 1/4 c. cool water into cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Stir in pork.
- Serve with rice.
scroll for more
