EASY SWEET & SOUR PORK

      Title: EASY SWEET & SOUR PORK
  Categories: Meats, Oriental, Chinese
       Yield: 4 Servings
  
 MMMMM---------------------------PART 1--------------------------------
   1 1/2 lb Lean pork butt or fresh ham
    3/16 c  Soya sauce
    3/16 c  Sherry
            Salt
       2 tb Oil
 
 MMMMM---------------------------PART 2--------------------------------
     1/2 c  White sugar
     1/2 c  White vinegar
   1 1/2 tb Corn starch, dissolved in
     1/4 c  Water
     1/4 c  Pineapple juice
       3 tb Tomato soup
 
 MMMMM------------------SUGGESTED EMBELLISHMENTS-----------------------
     1/4 c  Pineapple chunks
            Few pieces of raw carrot,
            -sliced or shredded
     1/2    Green pepper shredded
       1    Tomato, cut into wedges
     1/2 c  Mixed sweet pickles
  
   PART 1:
   
   1. Cut pork into 1/2x1/2x1" rectangles. Marinate in mixture of salt,
   soya sauce and sherry for at least half an hour. While meat is
   marinating, prepare Part 2.
   
   2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a
   slotted spoon and use it to lift pork pieces from marinate, place in
   wok and brown meat on all sides. Lower heat slightly to medium high
   and continue to cook meat for a full 15 minutes, using turner to stir
   pieces occasionally.
   
   3. At end of cooking time, place meat in serving dish. Pour sauce
   from Part 2 over it.
   
   PART 2:
   
   1. Place white sugar and vinegar in a small 1 quart pot. Boil together
   until sugar is dissolved. Stir up corn starch in 1/4 cup water. Add to
   vinegar-sugar boil. Stir solution, lower heat to medium low, add
   pineapple juice and tomato soup. Boil solution 15-20 minutes, until
   it turns from milky red to a clear reddish yellow.
   
   2. Add suggested embellishments. You can use all of them or some of
   them. Cook 2 minutes. Serve over Part 1.
   
   NOTE: Pork spare ribs cut into 1 1/2" lengths may be used in place of
   pork butt. However, spare ribs have more fat than fresh ham or pork
   butt, so use 1 tablespoon less oil in stir-frying ribs or else
   discard fat which accumulates in wok when ribs are finished cooking.
   Also Part 2 (sans embellishments) can be made in a larger quantity
   and store in a covered plastic container in refrigerator for 2-3
   weeks.
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