1 pound lean boneless pork, cut into 3/4-inch cubes
1 (8-ounce) can pineapple chunks in juice
1 1/2 tablespoons cornstarch
1/4 cup plus 1 tablespoon sugar
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons catsup
2 tablespoons dry sherry
1/4 teaspoon garlic salt
1 (11-ounce) can mandarin oranges in light syrup, drained
1/2 cup thinly sliced green onions
2 cups cooked long-grain rice
How to Make It
Combine first 5 ingredients in a bowl, stirring well. Dip pork cubes in batter, a few at a time, coating well. Pour vegetable oil to depth of 1 inch into a large heavy skillet. Fry pork in hot oil over medium-high heat 5 to 6 minutes. Drain on paper towels.
Drain pineapple, reserving 3 tablespoons juice. Combine cornstarch and reserved pineapple juice in a Dutch oven, stirring well. Add sugar and next 5 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Stir in pork, pineapple, oranges, and green onions; cook just until thoroughly heated. Spoon pork mixture over rice.
Light and Luscious
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