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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. brussel sprouts (halved and blanched)
- 3/4 tsp. salt
- 1 cup potato starch
- 1 lb. pork butt (boneless, cut into bite size cubes)
- 2 Tbsp. canola oil
- 1/2 fresh pineapple (cut into bite size cubes)
- 1 scallions (for garnish, optional)
- 1/4 cup sugar
- 2 Tbsp. tomato paste
- 2 Tbsp. dark soy sauce
- 1/4 tsp. salt
- 1/2 cup pineapple juice
- 1/4 cup rice wine vinegar
- 1 Tbsp. corn starch
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Directions
- In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes. Use slotted spoons to remove Brussels sprouts and plunge directly into an ice water bath. Drain and dry Brussels sprouts. Toss with 1/8 tsp salt. Set aside
- Fill a large ziploc bag with a potato starch. Add pork to starch mixture in bag, seal and shake to coat. Remove pork from bag and shake off any excess starch.
- Deep fry pork: Set a deep 6 quart sauce pan over medium high heat. Add 4 inches oil. Heat to 350 degrees, using a hot-oil thermometer to monitor temperature. If you don't have a themometer, stick a chopstick into oil; when oil bubbles around chopstick, its ready.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1320mg55% |
| Potassium1350mg39% |
| Protein26g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber6g24% |
| Sugars31g |
| Vitamin A15% |
| Vitamin C180% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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