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“I found this recipe in an old Mennonite cookbook I picked up at the library. My family loved it. The cornstarch breading makes it really crispy.”
READY IN:
1hr
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge pork cubes in cornstarch.
  2. Fry on all sides until brown.
  3. Remove from skillet and drain on paper towels, keep warm.
  4. Pour off excess fat if necessary, leaving about 2 Tbs.
  5. Stir fry garlic, ginger, peppers, and onions 2 - 3 minutes.
  6. Add tomato and pineapple, and sauce ingredients.
  7. Cook until sauce thickens.
  8. Return pork to skillet, heat to bubbling and serve immediately with hot rice.

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