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Authentic sweet & sour pork

Yield: 4 Servings

3/4 lb Lean boneless pork      1 tb Rice wine or dry sherry
1 tb Light soy sauce      1/2 ts Salt
1 sm Green bell pepper      1 sm Red bell pepper
1 Carrot      2 Scallions
1 Egg beaten      2 tb Cornstarch
2 c Oil preferably peanut      3 oz Canned leches drained or:
1 -fresh orange in segments MMMMM---------------------------SAUCE--------------------------------      2/3 c Chicken stock
1 tb Light soy sauce      1/2 ts Salt
1 1/2 tb Chinese white rice vinegar -or cider vinegar      1 tb Sugar
1 tb Tomato paste      1 ts Cornstarch
1 ts Water CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry      1 tablespoon of light soy sauce and 1/2

teaspoon salt and marinate for 20 minutes. Meanwhile cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock soy sauce salt vinegar sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the leches or oranges.) Stir well. In a small bowl blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the leches or oranges and pork cubes. Mix well and then turn the mixture onto a deep platter. Serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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European Recipes from Italy, Spain, France and More