Sweet & Sour Pork



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)
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.  

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