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Title: Sweet and Sour Pork with Tomato Wedges
Categories: Chinese Check
Yield: 4 Servings
| 1 1/2 | lb | Boneless pork loin; cut into half inch cubes |
| 1/4 | c | Soy sauce |
| 1 | Egg; slightly beaten | |
| 3/4 | c | Cornstarch |
| 1 1/2 | c | Vegetable oil |
| 1 | sm | Onion; cut into 6 wedges |
| 1 | sm | Green pepper; cut into one inch cubes |
| 8 | oz | Can pineapple chunks; drain reserve juice |
| 1 | lg | Tomato; cut into 8 wedges |
| SAUCE | ||
| Reserved pineapple juice | ||
| 1/2 | c | White wine vinegar |
| 1 | tb | Vegetable oil |
| 1 | tb | Brown sugar |
| 1 | tb | Soy sauce |
| 1 | ts | Fresh ground black pepper |
| 2 | ts | Cornstarch; dissolved in |
| 4 | ts | Water |
1. Toss pork cubes in soy sauce, roll in egg, then in cornstarch, shaking off any excess cornstarch.
2. Preheat 1-1/2 cups oil in wok at 375 degrees F (medium-high). Add pork in 4 batches, frying until golden brown. Drain on paper towels or tempura rack. Turn wok off. Keep pork warm in 200 degree F oven.
3. Remove all but 1 tablespoon of oil from wok. Heat at 350 degrees F (medium). Add onion and stir fry 1 minute. Push up side. Add green pepper cubes, stir fry 1 minute. Push up side. Add pineapple and tomato wedges, stir fry 1 minute. Push up side.
4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and pepper. Add to wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return pork to wok and combine all ingredients. Serve immediately. Serves 4.
Source: West Bend Electric Wok Instruction Booklet L-4592 12-92 Typos by Dorothy Flatman 1996
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