Sweet and Sour Pork

This recipe is from Bonnie Veseley.

Number of Portions:

4

Quantity	Unit	Ingredient
1	pound	pork shoulder or butt	cut into bite-sized
1		egg	melted
0.75	cup	water	finely chopped
1	cup	flour	softened
0.5	teaspoon	salt	thawed
1	large	onion	cut in 8 wedges and
1		carrot	sliced diagonally
2		green peppers	cut in 1" squares
2	Tablespoons	sugar	finely chopped
2	Tablespoons	soy sauce	shredded
2	Tablespoons	dry sherry	rinsed and drained
2	Tablespoons	vinegar	drained
1	Tablespoon	cornstarch	dissolved in 2 Table
1	cup	cubed pineapple

Prepare the batter by combining egg with water. Beat in flour and salt until batter is smooth. Allow to stand about 1 hour.

Heat oil in wok to 400 degrees. Dip the pork into the batter and place in deep fat. Cook in batches for 5 minutes till cooked through and golden brown. Drain on paper towels, leave uncovered, and keep warm in oven.

Combine onion, carrot slices, and green peppers. Stir fry in a small amount of oil for 2 - 3 minutes.

Combine the sugar, soy sauce, sherry, vinegar, and cornstarch that has been dissolved in water. Stir until cornstarch is well distributed. Add all at once to the veges in the wok. Add pineapple chunks and heat until sauce boils and is thickened, stirring constantly.

Pour sauce over pork and serve at once while batter on pork is still crisp.