Sweet & Sour Pork

• 1 lb pork, shoulder cubed 3/4 "
• 3 teaspoons cornstarch
• 1 teaspoon dry sherry
• 2 teaspoons dark soy sauce
• 12 teaspoon salt
• deep frying oil
• 1 clove garlic, crushed
• 1 cup unsweetened pineapple chunks, drained (reserve liquid)
• sliced green pepper (optional)
• 23 cup sugar
• 14 cup catsup
• 13 cup reserved pineapple juice
• 12 cup vinegar (cider, white or rice)
• 2 teaspoons dark soy sauce
• cornstarch, mixed with water (use your judgement on how much you use - don't make the sauce too thick)
• maraschino cherry (optional)
• canned lychees (optional)

1. Deep fry pork in batches in 350 degree oil.
2. Drain, blot and set aside while making sauce.
3. (Suggestion: partially cook pork at 325; drain& let it cool for 15- 20 minutes.
4. Bring oil temp up to 375 and finish cooking pork.
5. This gives you a moist but thoroughly cooked inside and a golden, crispy coating).
6. For sauce: brown garlic in a little oil; discard.
7. Give the sauce ingredients a good stir, pour into the pan and bring to a boil.
8. Stir in binder a little at a time to thicken and clear using just enough to get the job done.
9. Stir in pineapple, then pork to heat.
10. Note: If using green pepper, stir it in with the garlic.
11. It cooks in about a minute on high heat.
12. Note: The oil should be cooled enough so that you can handle it.
13. Strain into a container and save for the next use.
14. You can refresh it next time by putting in a slice or two of ginger when it's hot.
15. That gets rid of any strong odors.
16. Discard ginger.
17. Note: cooking temperatures are approximate.
18. Use your judgement and experience as a guide.

pork, cornstarch, sherry, soy sauce, salt, frying oil, clove garlic, pineapple, green pepper, sugar, catsup, pineapple juice, vinegar, soy sauce, cornstarch, maraschino cherry

Taken from www.food.com/recipe/sweet-sour-pork-18789 (may not work)