Ingredients
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2 cups cubed pork
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1 tablespoon sherry wine
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1 tablespoon soy sauce
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1/2 teaspoon salt
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2 cups cooking oil (I use peanut)
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2/3 cup sugar
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1/4 cup catsup
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1/3 cup pineapple juice
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1/2 cup cider vinegar
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2 tablespoons soy sauce
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1 tablespoon oil
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2 tablespoons cornstarch, mixed with
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1/3 cup water
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1 cup snow peas, sliced
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3 tablespoons cornstarch
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1 garlic clove, crushed
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1 cup pineapple chunk
Instructions
- Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
- Separate pieces and fry in oil (350°F) until crisp on edges and well done (8-10 minutes).
- Drain well and put pork on paper towels.
- Keep warm.
- Next make the sweet and sour sauce.
- Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
- In a saucepan heat the remaining one tablespoon oil and brown garlic.
- Throw away garlic.
- Add sugar/vinegar mixture to saucepan and cook until mixture boils.
- Stir in corn-starch/water mixture, stirring constantly until it thickens.
- Add pineapple chunks and snow peas (if using), then add pork.
- Mix well.