Meat Recipes - Sweet And Sour pork

Ingredients

• 1 lb (450g) lean pork, cut in 3/4 inch (2cm) cubes

• 1/2 tsp (2.5ml0 salt

• 1 tbsp (15ml) all-purpose flour

• 1 tsp (5ml) dry sherry

• 1 egg yolk

• 1/2 cup (125ml) cornstarch

• 1 tbsp (15ml) vegetable oil

• 1 tsp (5ml) chopped fresh ginger

• 1 tsp (5ml) chopped garlic

• 1/2 red pepper, cut in 3/4 inch (2cm) dice

• 1/2 green pepper, cut in 3/4 inch (2cm) dice

• 1/3 lb (150g) Chinese mixed pickles, sliced

• 1.2 cup (125ml) water

• 1 tbsp (15ml) cornstarch

• 1/4 cup (60ml;) sugar

• 1/4 cup (60ml) white vinegar

• 1/4 cup (60ml) catsup

• 1/4 cup (60ml) pickle juice

• 1 1/2 cups (375ml) oil, for deep-frying

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Method:

1. Combine pork, salt, flour, sherry and egg yolk in a bowl. Let stand 15 minutes. Roll pork pieces in cornstarch just before deep-frying.

2. Heat oil in a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup and pickle juice. Stir into vegetables until mixture thickens. Keep warm.

3. Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain.

4. Reheat oil, refry pork 3-5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.