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Sweet and Sour Pork #2

ingredients

serves: 4
500 g (1 lb) lean pork leg or fillet
2 teaspoons soy sauce
1 tablespoon dry sherry
1 egg, beaten
4 tablespoons cornflour
peanut oil for frying
2 onions, quartered and separated into leaves
1 teaspoon finely chopped root ginger
1 carrot, sliced thinly
1/2 red and 1/2 green capsicum cut in squares
1 stalk celery, sliced diagonally
1 x 425 g (15 oz) can pineapple pieces
1 tablespoon sugar
3 tablespoons white vinegar
1 tablespoon cornflour
2 teaspoons soy sauce
3 tablespoons cold water

method

1. Cut pork into 2 cm (3/4 inch) cubes and marinate in a mixture of soy sauce, sherry, egg and cornflour for 20 minutes.

2. Heat 2 tablespoons oil and stir-fry onion, ginger, carrot, capsicum and celery for 5 minutes.

3. Add pineapple with liquid, sugar and vinegar and bring to the boil.

4. Add cornflour blended with soy sauce and 3 tablespoons cold water.

5. Cook, stirring, until mixture boils and thickens. Keep aside.

6. Heat oil in deep fryer to 180°C (350°F).

7. Stir pork. Lift out pieces. Deep fry a few pieces at a time until cooked and golden.

8. When all are cooked, bring oil temperature up to 190°C (375°F) return all the pieces of pork to the oil and cook for a few seconds to crisp them.

9. Drain well, reheat sauce, and serve pork coated with hot sauce, accompanied by boiled rice.

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