-
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
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
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
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
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
To make the sauce:.
-
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
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
Serve over rice.
