Sweetand Sour Pork
|Lean pork||1 Pound, cut in 0.75 inch or 2 centimeter cubes (About 450 Gram)|
|Salt||2 1⁄2 Milliliter (About 0.5 Teaspoon)|
|All purpose flour||15 Milliliter (About 1 Tablespoon)|
|Dry sherry||5 Milliliter (About 1 Teaspoon)|
|Vegetable oil||15 Milliliter (About 1 Tablespoon)|
|Chopped ginger||5 Teaspoon (About 1 Teaspoon)|
|Chopped garlic||5 Milliliter (About 1 Teaspoon)|
|Red pepper||1⁄2 , cut in 0.75 inch and 2 centimeter dice|
|Green pepper||1⁄2 , cut in 0.75 inch and 2 centimeter dice|
|Chinese mixed pickles||1⁄3 Pound, sliced|
|Water||125 Milliliter (About 0.5 Cup)|
|Cornstarch||15 Milliliter (About 1 Tablespoon)|
|Sugar||60 Milliliter (About 0.25 Cup)|
|White vinegar||60 Milliliter (About 0.25 Cup)|
|Catsup||60 Milliliter (About 0.25 Cup)|
|Pickle juice||60 Milliliter (About 0.25 Cup)|
|Oil||375 Milliliter (For Deep Frying, About 1.5 Cup)|
1 Combine pork, salt, flour, sherry and egg yolk in a bowl. Let stand 15 minutes. Roll pork pieces in cornstarch just before deep-frying.
2 Heat oil in a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup and pickle juice. Stir into vegetables until mixture thickens. Keep warm.
3 Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain.
4 Reheat oil, refry pork 3 - 5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.