Sweet and sour pork
- 100g sugar
- 110ml vinegar
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sherry
- 1 and a half tbsp cornstarch, dissolved in 110ml water
- 1 lbs lean pork
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tbsp soy sauce
- 2 tbsp sherry
- 1/8 tsp freshly ground black pepper
- 1 small onion
- 1 medium green bell pepper
- 2 or 3 slices canned pineapple
- 2 medium carrots; diagonally cut into 1-inch pieces
- 1 large egg
- 2 tbsp all-purpose flour
- 2 tbsp HVirgin Olive Oil
- 1 tbsp water
- 2 thin slices fresh ginger root, minced
- 1 clove garlic, crushed
- A little peanut oil, for deep-frying
Place sugar, vinegar, light and dark soy sauces and sherry in a heavy saucepan. Bring to boil, remove from heat and set aside.
Cut pork into medium-sized pieces.
In a bowl mix salt, sugar, soy sauce, sherry and black pepper. Add pork and toss to coat.
Let pork marinate for about 20 minutes, turning meat occasionally.
Cut onion in half lengthwise and then cut into slices of medium thickness.
Remove seeds from bell pepper, cut in one inch wide strips and then into diamond strips, diagonally. Cut pineapple rings into one inch pieces.
Bring plenty of salted water to a boil, add carrots and boil for 4 - 5 minutes. Rinse under cold running water to stop cooking and drain.
In a bowl combine egg, flour, salt and water to make a batter, set aside.
Heat two tbsp of oil in a wok or large skillet. Add ginger and garlic and stir fry for 30 seconds. Discard garlic.
Add vegetables and stir-fry for about 3 - 4 minutes. While vegetables cook, reheat sweet sour sauce. Add sauce to vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm.
Heat oil for deep frying. Coat pork pieces lightly with batter. Drop into hot oil one by one and deep-fry until golden brown, which should take about 3 - 4 minutes.
Drain, add to vegetables and sauce and stir to coat.
Serve immediately over rice.