Sweet Sour Pork (4 American servings/8 Chinese servings)
1 recipe sweet sour sauce
1 pound lean pork
teaspoon salt
1/4 teaspoon sugar
1 tablespoon soy sauce
2 tablespoons sherry
1/8 teaspoon freshly ground black pepper
1 small onion
1 green pepper
2 slices canned pineapple
2 carrots, cut diagonally into1 inch pieces
1 egg
2 tablespoons flour
1/2 teaspoon salt
1 tablespoon water
2 tablespoons oil
2 thin slices fresh ginger root minced
1 clove garlic, crushed
Oil for deep frying
Method
Combine ingredients for sweet sour sauce in an enamelled saucepan. Mix cornstarch and water for the sauce but do not add it yet. Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.
Cut the onion in half lengthwise and then cut into I to 1 1/2 inch long and 3/4 inch wide pieces. Remove membrane and seeds from 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 the 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 tablespoons 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 the sauce and stir to coat. Serve immediately.
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