Sweet and Sour Pineapple Pork

1	lb	boneless pork		8	oz can	pineapple chunks
4	oz	sweet mixed pickles		2	cloves	garlic, crushed
2	tbsp	soy sauce		1	tsp	dry sherry
1/2	tsp	salt		3	tsp	cornstarch
		vegetable oil
Cut pork into 1" cubes and toss in bowl with sherry, salt and 1 tsp cornstarch. Let stand 20 minutes. Drain the pineapple and the pickles, saving juice for sauce. Dissolve 2 tsp cornstarch in 1 tbsp cold water. Deep fry pork in hot oil (375º) for 6 minutes or until golden brown. Drain off oil. Keep pork warm on platter. Heat 1 tbsp oil with crushed garlic for 1 minute over high heat. Remove garlic. Add juice of pineapple and pickles. Add soy sauce. Bring to boil. Add pickles and pineapple chunks. Bring to boil again. Thicken with the dissolved cornstarch. Pour sauce over pork and serve. TIP: In deep frying the pork, use a strainer so that pork can be briefly removed from the hot oil after 3 minutes and then put back in again. This helps keep the pork moist. Always ensure pork is cooked thoroughly.

sweetsourpork.html
This page by Pat
updated October 5, 2002

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