- 1 large egg, beaten
- ½ cup (125 ml) all-purpose flour
- 1/3 cup (83 ml) pineapple juice
- pinch of salt
- 2 cups (500 ml) peanut oil for frying
- 1 whole pork tenderloin silver skin removed
- flour for dusting
Sweet and Sour Sauce
- 1 cup (250 ml) pineapple juice
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) cider vinegar
- 2 tbsp (30 ml) tomato paste
- 1.5 tbsp (22.5 ml) corn starch
- 1 tbsp (15 ml) molasses
- 1 tbsp (15 ml) vegetable oil
- 1 small onion
- 1 red pepper
- ½ green pepper
- 1 ½ cups (375 ml) fresh pineapple
- 2 tbsp (30 ml) sesame seeds
- 3 green onion
- freshly ground black pepper
- To make the coating for the pork combine the egg, flour, pineapple juice and salt in a bowl. Whisk to blend. Set aside.
- Slice pork into ½ inch (1.25 cm) cubes. Lightly dust with flour.
- Pour peanut oil into a wok and heat oil to 350F (176C).
- Toss the pork in batter. Shake off excess batter from the pork and slide into oil. Work in batches to avoid overcrowding the pan.
- Cook until golden brown and meat is just cooked through, about 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Reserve.
- To make the sweet and sour sauce: In a medium bowl, combine pineapple juice, brown sugar, vinegar, tomato paste, corn starch and molasses. Whisk to blend.
- Dice the onion medium 1 inch (2.5 cm) chunks. Remove the seeds and veins from the peppers and dice into 1 inch (2.5 cm) pieces. Cut the pineapple into 1 inch (2.5 cm) chunks as well.
- Slice the green onion thin on a bias for garnish.
- Heat the vegetable oil in a wok over medium high heat. When oil is hot, add onions, peppers and pineapple cubes, stir-fry for 2 minutes. Add the sweet and sour sauce. Bring to a boil and cook until the sauce starts to thicken, 1 to 2 minutes. Add the pork and stir-fry until meat is heated through.
- To serve place on a platter and garnish with the sliced green onion and sesame seeds.