Prep Time 15m
Cook Time 20m
Ready Time 35m
Yield 4 to 6 servings

  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cold water
  • 1 pound lean boneless pork, cut into 1-inch chunks
  • 1 (20 oz.) can pineapple chunks
  • 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • Crisco® Pure Vegetable Oil, for frying
  • 3 carrots, cut into thin diagonal slices
  • 1 green pepper, seeded, cored and cut into 1-inch pieces
  • 3 tablespoons firmly packed brown sugar
  • Hot cooked rice
Preparation Directions
  • Step 1Mix flour, salt and baking powder in medium bowl. Blend in cold water. Add pork. Stir to coat. Set aside.
  • Step 2Drain pineapple chunks, reserving juice. Set aside pineapple chunks. Blend reserved pineapple juice, vinegar and cornstarch in small bowl. Set aside.
  • Step 3Heat 1 inch oil in Dutch oven to 375ºF. Remove half the pork from batter with slotted spoon. Add to oil. Fry 3 to 5 minutes, or until golden brown. Drain on paper towels. Repeat with remaining pork. Discard oil, reserving about 1 tablespoon in Dutch oven.
  • Step 4Add carrots. Stir-fry over moderate heat 2 to 3 minutes, or until crisp-tender. Add green pepper. Stir-fry an additional 2 to 3 minutes. Add pineapple juice mixture, pineapple chunks and brown sugar. Heat to boiling, stirring constantly.
  • Step 5Cook and stir until mixture is clear and thickened. Stir in pork. Cook about 3 minutes, or until hot. Serve with rice.
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