Sweet and Sour Pork

Sweet and Sour pork is good with white steamed rice. Recipe adapted from Joyce Chen Cook Book.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  cups  cubed pork
• 1  tablespoon sherry wine
• 1  tablespoon soy sauce
• 1⁄2 teaspoon salt
• 2  cups  cooking oil (I use peanut)
• 2⁄3 cup sugar
• 1⁄4 cup catsup
• 1⁄3 cup  pineapple juice
• 1⁄2 cup cider vinegar
• 2  tablespoons soy sauce
• 1  garlic clove, crushed
• 1  tablespoon  oil
• 2  tablespoons cornstarch, mixed with
• 1⁄3 cup water
• 1  cup pineapple chunk
• 1  cup snow peas, sliced (optional)
• 3  tablespoons cornstarch

Directions

1. Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
2. Separate pieces and fry in oil (350°F) until crisp on edges and well done (8-10 minutes).
3. Drain well and put pork on paper towels.
4. Keep warm.
5. Next make the sweet and sour sauce.
6. Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
7. In a saucepan heat the remaining one tablespoon oil and brown garlic.
8. Throw away garlic.
9. Add sugar/vinegar mixture to saucepan and cook until mixture boils.
10. Stir in corn-starch/water mixture, stirring constantly until it thickens.
11. Add pineapple chunks and snow peas (if using), then add pork.
12. Mix well.