Singapore Sweet and Sour Pork

• lb pork medallions↗1
• teaspoon salt↗1
• teaspoon baking soda↗1⁄2
• tablespoon water↗1
• egg, beaten↗1
• cup cornstarch↗1⁄4
• tablespoons vegetable oil↗2
• green bell pepper, chopped1
• red chili pepper, chopped↗1
• cup crushed pineapple↗1⁄2
• onion, chopped↗1
• tomatoes, chopped↗1
• Sauce
• tablespoons white sugar↗4
• teaspoon salt↗1⁄2
• tablespoons cornstarch↗1 1⁄2
• tablespoons white vinegar↗4
• tablespoons ketchup↗3
• tablespoons plum sauce2
• tablespoons water↗5

Step-by-step instructions

1. 1

   Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.

2. 2

   Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat, remove and coat with the beaten egg.

3. 3

   Place the cornstarch in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.

4. 4

   Heat the oil in a large skillet or wok over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.

5. 5

   In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.

6. 6

   To make the sauce:.

7. 7

   In a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.

8. 8

   Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well.

9. 9

   Serve over rice.