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1
PREPARATION: Cut pork into 3/4 inch cubes.
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2
Mix the sherry and 1 tablespoon soy sauce together, and add to the pork.
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3
With your fingers rub the mixture into meat.
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4
Still using your fingers, roll the cubes in about 1/2 cup cornstarch until thoroughly dredged but not too thickly covered.
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5
(The fineness of the end result of this recipe depends on the meat's being crisp - never soggy.)
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6
Cut the carrot on the diagonal into 1/4 inch slices.
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7
Cut the green pepper in half; remove seeds and cut into 1 inch squares.
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8
Cut the pineapple slices into 1/2 inch wedges.
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9
Wash the Chinese mushrooms and soak in warm water for 30 minutes.
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10
Drain, remove stems.
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11
Cut into 1/2 inch strips.
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12
Smash, peel, and mince garlic.
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13
Combine garlic, carrots, green pepper, pineapple, and mushrooms.
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14
Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper.
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15
In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water.
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16
COOKING: Heat oil in deep fry pan to 375F (190C).
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17
Cook pork cubes a few at a time until very light brown, about 5 minutes.
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18
Stir with a chopstick occasionally so that the cubes do not touch each other.
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19
Drain on paper towels, and keep hot in low oven (200-degrees).
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20
Repeat this process, cooking pork in hot oil until cubes float and are golden brown - 2 to 3 minutes.
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21
(This double cooking insures that the meat will be crisp.)
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22
Heat the water-vinegar mixture in small saucepan.
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23
In a medium-sized skillet or wok, heat 2 tablespoons of oil at high heat.
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24
Add vegetable-pineapple mixture and stir fry for 4 minutes.
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25
Add the hot water- vinegar mixture to the vegetables and stir well.
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26
Add the cornstarch mixture, and cook and stir until thickened, about 1 minute.
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27
Pour sauce over pork cubes and mix.
