Sweet and Sour Kiwi Pork
Rec.foods.recipes/Dave (1996)

The pivotal elements that really make this dish unique are the vivid green kiwis and the vibrant orange apricots. Both fruits are naturally sweet and sour in themselves and serve to reinforce the intricate flavors of the sauce. When mixed with the pork, the entire dish sings a sweet song of harmony that pleases the sights, scents and taste buds. With the contrasting colors and flavors, you will enjoy looking at this dish as much as you will eating it.

PORK & FRUIT:
3 kiwi fruit, peeled
2 apricots
3 green onions, trimmed
2 pounds lean pork
1 egg
1 tablespoon soy sauce
1/2 teaspoon pepper
cornstarch for coating
peanut oil for frying
cilantro sprigs for garnish SAUCE:
3/4 cup water
1/2 cup white vinegar
1/2 cup sugar
1/4 cup fresh lemon juice
1 tablespoon light soy sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoons cornstarch
2/3 cup water
1 tablespoon peanut oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon sesame oil TO MAKE THE PORK & FRUIT:
Slice the kiwi fruit in half lengthwise, then cut across into 1/3-inch slices. Slice the apricots lengthwise, into 1/3-inch wide wedges, removing the pits. Slice the green onions diagonally into 1-inch pieces. Set aside.

Cut the pork into 1-inch cubes. In a medium mixing bowl, beat together the egg, soy sauce and pepper. Stir in the pork and set aside to marinate 15 minutes. While the pork is marinating, make the sauce as directed below.

Remove the pork from the egg mixture and dredge in cornstarch, shaking off excess.

Using a wok or deep skillet, pour in enough oil to fill the pan by 1/2 inch. Heat the oil until hot, about 375 degrees. Add a batch of the coated pork pieces. Fry, turning as necessary, until crisp and cooked through, about 3 minutes. Drain on paper towels. Continue with the remaining pork until all pieces are cooked.

Reheat the sauce just before serving. Stir in the kiwi fruit, apricots, and green onions, along with the pork, and continue heating just until warmed through, about 30 seconds. To serve, pour the pork, fruit and sauce onto a serving dish, and garnish with cilantro sprigs.

TO MAKE THE SAUCE:
In a small bowl, combine 3/4 cup of water, vinegar, sugar, lemon juice, soy sauce, white pepper and salt. In another small bowl or cup, mix together the cornstarch and the 2/3 cup water. Set both mixtures aside.

Heat the peanut oil in a saucepan on high heat. Add the ginger and garlic. Stir-fry until softened, about 30 seconds.

Stir the vinegar mixture into the pan, cooking until the sugar dissolves into a smooth sauce. Stir the cornstarch mixture to blend it again, then add it to the sauce. Stir in the sesame oil. Heat the sauce until thickened, then cover and turn off the heat. Set aside until the pork is cooked (see above).