Recipe - Easy Sweet And Sour Pork

PART 1
1 One half pound Lean pork butt or fresh ham
3/16 cup Soya sauce
3/16 cup Sherry
Salt
2 tablespoon Oil

PART 2
One half cup White sugar
One half cup White vinegar
1 One half tablespoon Corn starch, dissolved in
One fourth cup Water
One fourth cup Pineapple juice
3 tablespoon Tomato soup

SUGGESTED EMBELLISHMENTS
One fourth cup Pineapple chunks
Few pieces of raw carrot,
cut or sliced up or shredded
One half Green pepper shredded
1 Tomato, cut into wedges
One half cup Mixed sweet pickles

PART 1:

1. Cut pork into 1/2x1/2x1" rectangles. Marinate in mixture of salt,
soya sauce and sherry for at least half an hour. While meat is
marinating, prepare Part 2.

2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a
slotted spoon and use it to lift pork pieces from marinate, place in
wok and brown meat on all sides. Lower heat slightly to medium high
and continue to cook meat for a full 15 minutes, using turner to stir
pieces occasionally.

3. At end of cooking time, place meat in serving dish. Pour sauce from
Part 2 over it.

PART 2:

1. Place white sugar and vinegar in a small 1 quart pot. Boil together
until sugar is dissolved. Stir up corn starch in One fourth cup water. Add to
vinegarsugar boil. Stir solution, lower heat to medium low, add
pineapple juice and tomato soup. Boil solution 1520 minutes, until
it turns from milky red to a clear reddish yellow.

2. Add suggested embellishments. You can use all of them or some of
them. Cook 2 minutes. Serve over Part 1.

NOTE: Pork spare ribs cut into 1 1/2" lengths may be used in place of
pork butt. However, spare ribs have more fat than fresh ham or pork
butt, so use 1 tablespoon less oil in stirfrying ribs or else
discard fat which accumulates in wok when ribs are finished cooking.
Also Part 2 (sans embellishments) can be made in a larger quantity
and store in a covered plastic container in refrigerator for 23
weeks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ccwok.zip