Sweet & Sour Pork

ingredients

  • ½ cup dry sherry

  • ½ cup soy sauce

  • 1 lb boneless pork, cut into 1-inch cubes

  • ½ cup cornstarch

  • ½ cup all-purpose flour

  • Vegetable oil

  • 1 medium-sized green pepper, cut into 1-inch pieces

  • 1 large onion, cut into 1-inch pieces

  • 1 carrot, thinly sliced

  • 1 (8-oz) can pineapple chunks, drained

  • 1 tbs soy sauce

  • ¾ cup sugar

  • 3 tbs cornstarch

  • ¼ cup soy sauce

  • ½ cup red wine vinegar

  • ⅔ cup water

directions

  • Combine sherry, ½ cup soy sauce, and pork; mix well, and let stand at room temp for an hour. Drain, reserving the marinade for use in other recipes.

  • Combine ½ cup cornstarch and flour. Dredge pork in flour mixture, coating well; deep fry in hot oil (375º) for 5 to 6 minutes or until golden brown. Drain and set aside. Keep warm.

  • Heat 2 tbs oil in a large skillet; add green pepper, onion, carrot, and pineapple. Cook 1 minute, stirring occasionally. Then add 1 tbs soy sauce; cook an additional minute. Remove vegetables, and keep warm.

  • Combine sugar and 3 tbs cornstarch; stir until blended. Gradually add ¼ cup soy sauce, vinegar, and water; cook, stirring constantly, until thickened and bubbly. Stir in pork and vegetables. Serve over rice.