Ingredients
2 eggs, lightly beaten
1/2 cup all purpose flour
2 Tbsp soy sauce
2 lbs lean pork, cut into bite sized pieces
1 green bell pepper, chopped
2 carrots, sliced
2 cloves garlic, minced
1 cup canned pineapple chunks, drained (save juice)
2 Tbsp vinegar
1/2 cup Plew Farm maple syrup
1 1/2 Tbsp cornstarch
2 tsp ketchup
Instructions
In a shallow bowl, whisk together eggs, flour and soy sauce. Dip pork in batter, coating well.
Deep fry pork at 375F degrees for 10 minutes (or pan fry until cooked through (at least 145F internal temp). Drain on a plate covered with a few layers of paper towels. Using an air fryer? Try 390F degrees with a few spritzes of high-temperature cooking oil.
In a saute pan, combine the fried and drained pork with the green pepper, carrots, pineapple, garlic, and 1/2 cup of the reserved pineapple juice. Bring to a light simmer and then cover and cook for 10 minutes.
In a small mixing bowl or measuring cup, whisk together the cornstarch, vinegar, ketchup, maple syrup and 1/4 cup of water. Stir into the pork mixture.
Simmer for about 5 minutes or until the sauce is thickened and the pork is tender. Serve with rice or your favorite grain and enjoy!
Recipe from Vermont Maple Sugar Maker's Association