Sweet & Sour Pork

Marinade

1

Tbspn dark soy sauce
1 egg yolk
1 Tbspns cornflour
Main ingredients
500 gms (1lb) lean pork pieces
1 red pepper
1 green pepper
2 canned pineapple rings
2  canned pineapple rings
  cup cornflour,  (+ extra for coating pork)
oil for deep flying
2  cloves garlic (crushed)
Sauce
cup cider vinegar
cup sugar
cup water
cup tomato sauce   (Watties)
tspn salt
2-3 tspns cornflour

Combine soy sauce, egg yolk and cornflour in bowl, stir well.  Place cubed pork pieces - approx 2.5cm (1 inch) into soy mixture, stir until coated.  Cover and leave 1 hour;  stir occasionally.

Combine all sauce ingredients in a bowl, mix well and set aside.

Remove seeds from red and green peppers, cut into 2.5cm (1 inch) slices, cut pineapple rings into bite size pieces (approx 6-8). 

Add extra cornflour to pork mixture, mix until pork pieces are well coated. 

Heat oil in pan, deep-fry pork in oil (in free flowing lots) until golden brown and cooked through approx 5 - 7 minutes, drain well (on layers of paper towels on a dish.

Pour off excess oil, leaving a small amount in pan.  Add crushed garlic, cook 1 minute, remove from pan.  Add red and green peppers and pineapple pieces to pan, cook quickly, stirring constantly for 3 minutes.  Add garlic. 

Add pork to sauce mix (optional see below), stir until sauce boils and thickens.

Serve on rice (optional) and with other vegetables.  

Note:
Serve as above, or serve pork on its own letting people spoon over as much sauce as they desire.  Nice either way.