---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EASY SWEET AND SOUR PORK
  Categories: Pork, Oriental, Meats, Wok
       Yield: 4 servings
  
 --------------------------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
 
 --------------------------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
 
 -----------------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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