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RECIPE FOR AUTHENTIC SWEET AND SOUR PORK
Title: Authentic Sweet And Sour Pork
Category: Chinese Pork-ham
Serves: 4

Ingredients:
0.75lbLean boneless pork
1.00tbRice wine or dry sherry
1.00tbLight soy sauce
0.50tsSalt
1.00smGreen bell pepper
1.00smRed bell pepper
1.00Carrot
2.00Scallions
1.00Egg, beaten
2.00tbCornstarch
2.00cOil, preferably peanut
3.00ozCanned leches, drained, or:
1.00fresh orange in segments
---------SAUCE ---------
0.67cChicken stock
1.00tbLight soy sauce
0.50tsSalt
1.50tbChinese white rice vinegar
or cider vinegar
1.00tbSugar
1.00tbTomato paste
1.00tsCornstarch
1.00tsWater

Instructions:
CUT THE PORK INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrot and scallions into 1-inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.
Drain the deep-fried pork cubes on paper towels.
Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add vegetables (not the leches or oranges.
) Stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and pork cubes.
Mix well, and then turn the mixture onto a deep platter.
Serve at once.


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