Sweet & Sour Pork

Meat:
1 lb. port (lean)or your choice of meat.
1 egg
salt, pepper
1 tablespoon Soy sauce
1 tablespoon rice wine
1 tablespoon Crushed garlic and ginger
1 tablespoon corn flour
1 tablespoon flour
Pinch of dried, grinded chili - optional
oil for frying
Sauce:
1 pineapple -or- 4 oz. Chinese mixed pickles
1 grated carrot
1 green bell pepper finely chopped
2 tablespoons rice wine
2 teaspoons lemon juice
1 1/2 tablespoons cane or brown sugar
1/2 tablespoon tomato sauce
1 dessertspoon corn flour
1 1/2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon fish sauce
Dried or grinded chili quantity is your choice
6 spring onions finely chopped (leave for garnishing)
some water
salt and pepper to taste

Skin the pork and cut into 1-inch cubes or strips, season with rest of ingredients and must be thick and sticky. Let it marinade while you do the sauce.
Dice the pineapple or, if pickles are used, chop them finely. Fry pineapple (or pickles) carrot, green bell pepper in very little oil. Mix the rest of the ingredients except corn flour and a little water together. Stir, and add mixture to the fried pineapple. Simmer gently for 15 minutes, stirring all the time. Mix corn flour with a little water, if the sauce becomes too thick, add a little more water. At the last moment, add chopped spring onions and pour this sauce over the pork.
Dip marinated meat into corn flour (allowing more for this operation) and deep fry in oil. The pork is cooked when it rises to the surface and acquires a lovely, golden color. Heap on a dish and serve covered with sweet and sour sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user APPLEMAMA.