Sweet-Sour Pineapple Pork

• 1 lb. lean pork, cubed
• 1 tsp. dry sherry
• 1/2 tsp. salt
• 3 tsp. cornstarch
• 8 oz. pineapple chunks with juice
• 1 (4 oz.) jar sweet mixed pickles
• 1 medium fresh tomato
• 2 cloves garlic, minced
• 1 Tbsp. water
• 2 c. oil (for frying)
• 1 Tbsp. oil (for sauce)
• 2 Tbsp. soy sauce

1. Combine pork, sherry, salt and 1 teaspoon of the cornstarch in a bowl.
2. Let stand 20 minutes.
3. Meanwhile, drain pineapple and pickles, saving juice of both.
4. Cut tomato into wedges.
5. Deep fry pork about 6 minutes.
6. Remove to a warming platter.
7. In a saucepan, saute the garlic in 1 tablespoon oil.
8. Add juices and soy sauce. Stir in remaining cornstarch.
9. Heat, stirring until thickened.
10. Add pineapple, pickles and tomato, stirring gently.
11. Pour over warm pork and serve at once.
12. Serve with rice for 4.

lean pork, sherry, salt, cornstarch, pineapple, pickles, tomato, garlic, water, oil, oil, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857670 (may not work)