Sweet-And-Sour Pork

Cuisine, May 1979

1 1⁄2 hours — 6 Servings

Ingredients

1 1⁄2	pound	pork tenderloin (or boneless pork shoulder – cut in the 3/4-inch cubes)
1⁄4	cup	cornstarch
3	tablespoon	light soy sauce
11	ounce	pineapple chunks and syrup (typically one can)
1⁄4	cup	rice vinegar
3	tablespoon	sugar
3	tablespoon	ketchup
1	clove	garlic (minced)
1	cup	fresh rhubarb (or frozen unsweetened rhubarb – sliced)
1	cup	fresh strawberries (sliced)
2	teaspoon	cornstarch
3	tablespoon	cold water
1	medium	onion (cut into 8 wedges)
1	large	green pepper (cut in the 1/4-inch strips)
1⁄2	teaspoon	salt
4	cup	hot steamed rice
		oil for frying (about 6 cups)

Instructions

Pound pork cubes lightly with mallet; combine pork, 1/4 cup cornstarch and 2 tablespoons soy sauce in large bowl. Let stand covered at room temperature 30 minutes; drain.

Drain pineapple chunks, reserving 1/2 cup syrup. Combine reserve syrup, the rice vinegar, sugar, ketchup, 1 tablespoon soy sauce and the garlic in medium-size saucepan; heat to boiling. Stir in rhubarb and strawberries; reduce heat. Simmer over low heat until rhubarb is soft, 8 to 12 minutes. Purée mixture in blender or food processor. Strain purée through fine sieve into saucepan. Mix 2 teaspoons cornstarch and 3 tablespoons water; stir into purée; heat to boiling. Reduce heat to medium; cook, stirring constantly, until mixture thickens and bubbles for 3 minutes. Keep warm.

Heat oil in wok or electric skillet to 375°F. Fry pork, 6 pieces at a time, until golden brown, about 3 minutes. Drain on paper toweling; keep warm.

Drain all but 2 tablespoons oil from wok. Heat oil; add onion and green pepper. Stir-fry until green pepper is crisp-tender, about 5 minutes. Stir in salt, the warm sauce and pineapple; heat over medium-high heat to boiling. Stir in pork. Spoon over rice.