Sweet And Sour Pork Recipe

350g lean pork
2ml salt
2.5ml ground pepper
15ml Chinese rice wine or dry sherry
Flour
3 eggs, beaten
Vegetable oil, for deep-frying

For the sauce:

15ml crushed garlic
3 spring onions cut into short sections
2 medium green peppers, seeded and diced
2 medium fresh chillies, seeded and thinly shredded
60ml soy sauce
150ml brown sugar
100ml rice vinegar
200g tomato puree
300ml water

Cut the pork into small bite-sized cubes, and place in shallow dish. Add the salt, ground pepper and rice wine or dry sherry and set aside to marinate for 15-20 minutes.
Dust the pork with flour, dip in the beaten eggs and coat with more flour. Heat the oil in a preheated wok or pan and deep-fry the pork in moderately hot oil for 5 – 6 minutes, stirring to separate the pieces. Remove and drain.
To make the sauce, heat the oil in a clean wok or pan and add the garlic, spring onions, green peppers and chillies. Stir-fry for 60 – 90 seconds, and then add the soy sauce, sugar, rice vinegar, tomato puree and water. Bring to boil and then add the pork. Heat through and stir to mix.

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