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Mix the pork with marinade and set aside for 10 minutes.
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Mix the tempura batter mix with water and 1 Tbsp. cooking oil. (Please refer to the instructions on package.)
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Coat the pork with the prepared batter.
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Heat oil to 90º F. Put coated pork into heated oil to deep fry until golden brown and well done. Drain and set aside.
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Sautee bell peppers with Lee Kum Kee Sweet & Sour Sauce. Stir in cornstarch solution and cook until sauce thickens. Add the deep-fried pork and mix well. Stir in pineapple and heat through.