SWEET AND SOUR PORK

1 1/2 pounds boneless pork loin, cut into 1/2 inch cubes
1/4 cup soy sauce
1 egg, slightly beaten
3/4 cup cornstarch
1 1/2 cups vegetable oil
1 small onion, cut into 6 wedges
1 small green pepper, cut into 1-inch cubes
1 (8 oz) can pineapple chunks, drained, reserve juice
1 large tomato, cut into 8 wedges
1/2 cup white wine vinegar
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 4 teaspoons water

Preheat oven to 200 degrees F.

Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any excess cornstarch.

Preheat 1 1/2 cups oil in electric wok at 375 degrees F. Add pork in 4 batches, frying until golden brown. Drain on paper towels.

Turn wok off. Keep pork warm in 200 degrees F oven.

Remove all but 1-tablespoon oil from wok. Heat at 350 degrees F. Add onion and stir-fry for 1 minute. Push up side.

Add green pepper cubes, stir-fry for 1 minute. Push up side.

Add pineapple and tomato wedges, stir-fry for 1 minute. Push up side.

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.

Servings: 4
Source: West Bend