Title: Sweet and Sour Pork
Categories: Meats
Yield: 8 Servings

1 1/2 lb Pork boneless loin or leg
1 Egg, slightly beaten
1/2 c Cornstarch
3 tb Oil plus oil for frying
3 ts Salt
1 ts Light soy sauce
1/4 ts White pepper
2 Tomatoes
1 Green bell pepper
3/4 c Flour
1 c Water
1 ts Baking soda
1 c Plus 2 T sugar
1 ds Chinese Chicken Broth
3/4 c White vinegar
2 ts Dark soy sauce
1 Clove garlic, finely chopped
1 c Pineapple chunks, drained

Trim fat from pork. Cut pork into 3/4-inch pieces. Mix together egg, 2
tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon
light soy sauce and white pepper in medium bowl. Stir in pork. Cover and
refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into
1-inch pieces. Heat oil (1 1/2 inches) in wok to 350F. Mix together flour,
3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and baking soda in
medium bowl. Stir pork pieces into batter until well coated. Fry about 15
pieces at a time 4 minutes or until light brown, turning frequently. Drain
on paper towels. Increase oil temperature to 375F. Fry pork all at one time
1 minute or until golden brown. Drain on paper towels. Place pork on heated
platter. Heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy
sauce, 1 teaspoon salt and garlic to boiling in 3-quart saucepan. Mix
together 1/4 cup cornstarch and 1/4 cup cold water and stir into sauce.
Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell
pepper and pineapple. Heat to boiling and pour over pork.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini