Ingredients
Preparation
1. Pour 2 cups water into a medium pot. Chop 1 tomato and add to pot. Add lemon, celery, onions, and ginger, and bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes. Add pineapple juice, vinegar, tomato sauce, and sugar. Mix well, then simmer for 30 minutes more.
2. Meanwhile, season pork with salt, pepper, and garlic powder and set aside for 20 minutes. In a small bowl, mix together flour, 4 tbsp. cornstarch, and enough water (about 1/2 cup) to make a smooth batter. Pour oil into a skillet to a depth of 1 1/2" and heat over medium-high heat until hot, about 350°. Dip pork in batter, shake off excess, then fry in batches until crisp and golden, about 4 minutes per batch. Drain on paper towels.
3. Quarter remaining 2 tomatoes and set aside. Combine remaining 1 tbsp. cornstarch with 2 tbsp. water in a small bowl and mix well. Add cornstarch mixture to sauce, increase heat to medium-high, and simmer for about 2 minutes. Add pineapple to sauce, cook for 30 seconds, then add quartered tomatoes and pork. Heat through, then serve with white rice, if you like.
Yield
Serves 4
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 571
Calories from Fat: 236
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 26.17g
40%
Carbohydrates 56.58g
18%
Dietary Fiber 1.37g
5%
Saturated Fat 8.94g
44%
Calories 570.71kcal
28%
Cholesterol 100.64mg
33%
Protein 26.66g
44%
Sodium 181.45mg
7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
