ENTREE - Sweet & Sour Pork

By RHagan

Ingredients

• 1 lb boneless pork butt, 3/4" cubes
• 1/2 onion, 1" squares
• 1 green pepper, 1" squares
• 1 tomato, bite size chunks
• 1/2 small carrot, bite-size chunks
• 2 pineapple rings
• 6 - 8 pieces lychees (optional)
• oil for deep frying
• MARINADE
• 2/3 tsp salt
• 1/2 tsp ginger juice
• 1/2 tbsp wine
• BATTER MIX
• 3/4 c flour, 1/4 cornstarch
• 2 egg whites, lightly beaten
• 3/4 cup water
• SWEET & SOUR SAUCE
• 3 tbsp vinegar
• 3 tbsp brown sugar
• 2 tbsp catsup (optional)
• 3 tbsp pineapple juice
• 3 1/2 tbsp water
• 1 tsp cornstarch in 1 tsp water
• 1/4 tsp soya sauce
• 1/4 tsp Worcestershire sauce
• 1 clove garlic, finely chopped
• 1/2 tsp oil
• dash of tabasco sauce (optional)

Preparation

Step 1

Marinate pork for 1/2 hour. Dip marinated pork into batter to get an even coating. Heat oil in wok over high heat near smoking, reduce to medium high, place battered pork slowly into hot oil, cook until golden grown and floating freely on oil surface, approximately 2 - 3 minutes. Remove and set aside. In a saucepan, heat garlic with 1/2 tsp oil, add the sweet and sour mixture and vegetables, and bring to a boil. Cook for 1 to 1 1/2 minutes, thicken and set aside. Mix fried pork with sauce, garnish with pineapple rings, and serve hot.