-
1
PART 1: 1.
-
2
Cut pork into 1/2x 1/2x inch rectangles.
-
3
Marinate in mixture of salt, soya sauce and sherry for at least half an hour.
-
4
While meat is marinating, prepare Part 2.
-
5
Add 2 tablespoons oil to wok and heat up to smoking point.
-
6
Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides.
-
7
Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.
-
8
At end of cooking time, place meat in serving dish.
-
9
Pour sauce from Part 2 over it.
-
10
PART 2:
-
11
Place white sugar and vinegar in a small 1 quart pot.
-
12
Boil together until sugar is dissolved.
-
13
Stir up corn starch in 1/4 cup water.
-
14
Add to vinegar-sugar boil.
-
15
Stir solution, lower heat to medium low, add pineapple juice and tomato soup.
-
16
Boil solution 15 to 20 minutes, until it turns from milky red to a clear reddish yellow.
-
17
Add suggested embellishments.
-
18
You can use all of them or some of them.
-
19
Cook 2 minutes.
-
20
Serve over Part 1.
-
21
NOTE: Pork spare ribs cut into 1 1/2 inch lengths may be used in place of pork butt.
-
22
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.
-
23
Also Part 2 (sans embellishments) can be made in a larger quantity and store in a covered plastic container in refrigerator for 2 to 3 weeks.
