Recipe: Cantonese Sweet & Sour Pork

Judy - have not tried this recipe, however, it come from a Chinese cookbook that I have used frequently, and every recipe I have tried has been good.

Cantonese Sweet & Sour Pork

1 lb. pork tenderloin, cut in 1" cubes l cl. garlic, minced
1 tsp. salt, dash pepper l onion, roughly chopped
1/2 tsp. Five Spice Powder 2 green peppers, diced
2 tbsp. pale dry sherry 1 8 oz. can pineapple chunks
1 egg 3 tbsp. wine vinegar
3 tbsp. cornstarch 1/4 cup sugar
oil for deep frying 1/4 cup tomato ketchup
2 tbsp. oil

Fill a pan with water, bring to boil, and add pork and boil until it changes color. Drain, cool and pat dry.

Mix together salt, pepper, 5-spice powder, sherry, egg and cornstarch. Add pork and turn to coat well. Heat the oil, and deep fry the pork until brown. Drain on paper towels. Keep warm.

Heat remaining oil and add garlic and fry til brown. Add onion and green pepper, and stir-fry for l minute. Stir in the juice from the pineapple, vinegar, sugar and ketchup. Cook, stirring until thickened. Add pineapple and stir until heated through. Pour over pork, and garnish with pineapple and cherries, if desired.