Asian: Sweet Sour Pork 04 by Recipe Cottage

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	Sweet Sour Pork 04

		Sweet and Sour Pork Serves 3 or 4 as a main dish with rice and a minute soup 1 1/2 pounds lean pork butt (trimmed) 1 can (8 ounces) pineapple chunks in heavy syrup 1/2 green pepper 1/2 sweet red pepper 1 medium onion 1/2 cup bamboo shoots Cornstarch for coating 4 cups + 3 tablespoons oil 1 clove garlic, crushed 1/2 teaspoon salt 1 tablespoon pale dry sherry 2 teaspoons sesame oil 1 tablespoon light soy sauce 1 tablespoon pale dry sherry 1 whole egg 1/2 teaspoon salt 2 pickled crabapples 2 tablespoons wine vinegar 2 teaspoons dark soy sauce 1 tablespoon tapioca powder 1 teaspoon chicken bouillon powder 2 tablespoons granulated sugar 1/4 cup water Salt Cut meat into 3/4 -inch cubes. Put meat in a mixing bowl and add ingredients for marinade. Mix with a wooden spoon or your fingers, then set at room temperature for at least 30 minutes (or keep refrigerated until you are ready to use it). Drain the pineapple chunks and set aside; reserve syrup. Cut peppers, onion, and bamboo shoots into pieces about 1 by 3/4 inch. Set aside. In a mixing bowl, mash the crabapples with a spoon. Add the vinegar and reserved pineapple syrup, stirring to blend. Press the mash against the sides of the bowl to extract all the remaining juice, then discard the mash. Drain mixture through a fine sieve into another bowl. Add the other ingredients for the sauce and blend well. Coat each piece of meat with cornstarch. Shake off excess, then arrange the pieces separately on a platter. Heat 4 cups of oil in wok over high heat for about 5 minutes, then test the temperature of the oil by dropping a piece of scallion green into the oil. If the green sizzles noisily and soon turns brown, the oil is ready, about 375 degrees. Drop in half the pork, 1 piece at a time, until the meat loses its softness and the coating is lightly browned. Remove the meat, piece by piece, into a strainer-lined bowl to drain. Deep-fry the remaining half. With a fine strainer, remove as much deposit or sediment as possible from the oil. Keep the oil still very hot. When the moisture in the oil is fully evaporated, test the temperature again. If very hot, return the pork pieces to wok and deep-fry for about 5 minutes, or until golden brown. Remove pork to drain. Pour out oil. Wipe the wok clean with paper towels (no need to rinse) and set it over high heat. When very hot, add 2 tablespoons of oil. Flavor oil with garlic for 10 seconds then add onion, stirring for 30 seconds. Add the bamboo shoots, peppers, and stir again. Season with salt and remove from wok.Rinse wok, then set over high heat. When very hot, add the remaining tablespoon of oil. Whirl in the sherry along the edge of the wok, then add the pineapple chunks immediately. Cook for 30 seconds, then stir the sauce mixture and add it also to the wok. Stir to prevent lumps from forming. When the sauce has thickened, add the vegetables and pork to the wok and mix well. Test for salt. Glaze with the sesame oil and stir, then serve hot. Note: If sweet red peppers are not available, substitute carrot pieces. Also, 3 tablespoons of tomato catsup could be substituted for the crabapples.