Sweet and Sour pork
- ■1/2 cup sugar
- ■1/2 cup vinegar
- ■4 to 5 Tbps light soy sauce
- ■1 Tbps dark soy sauce (optional)
- ■2 Tbsp sherry
- ■1 1/2 Tbsp cornstarch dissolved in 1/2 cup water
- ■1 pound lean pork
- ■1/4 tsp salt
- ■1/4 tsp sugar
- ■1 Tbsp soy sauce
- ■2 Tbsp sherry
- ■1/8 tsp freshly ground black pepper
- ■1 small onion
- ■1 green pepper
- ■2 slices canned pineapple
- ■2 carrots, cut diagonally into 1 inch pieces
- ■1 egg
- ■2 Tbsp flour
- ■1/2 tsp salt
- ■1 Tbsp water
- ■2 Tbsp oil
- ■2 thin slices fresh ginger root, minced
- ■1 clove garlic, crushed
- ■Oil for deep frying
Place sugar, vinegar, light soy sauce, dark soy sauce and sherry in a heavy saucepan. Bring to boil and set aside until ready to add vegetables and corn starch mixture.
Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and black pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.
Cut onion in half lengthwise and then cut into 1 to 1 1/2 inch long and 3/4 wide pieces. Remove membrane and seeds from bell pepper, cut in 1 inch wide strips and then in 1 to 1 1/2 inch diamond shapes diagonally. Cut the pineapple rings into 1 inch pieces.
Bring plenty of salted water to a boil, add carrots and parboil for 3 to 4 minutes. Rinse under cold running water and drain.
Combine egg, flour, salt and water to make a batter. Heat 2 Tbsp of oil in a wok or other pan. Add ginger and garlic and stir fry for 30 seconds. Discard garlic. Add vegetables and stir fry for about 2 1/2 minutes.
Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm.
Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop into the hot oil one by one and deep fry for about 3 1/2 minutes or until golden brown. Drain, add to sauce and stir to coat. Serve immediately.