Main Ingredients:

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Cooking Preparation of the Recipe:

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Had a house guest last week++an old friend who likes my Chinese
cooking, but tends to prefer the tamer stuff++you know, things
without tentacles or feet. So I whipped up a batch of this
excellent, quick and easy sweet and sour pork. It's a long time
favorite that I haven't cooked for a some time. Been too busy with
Thai and Vietnamese food to make it. It was just as excellent as I
remember it being and I actually improved on it with a couple of
substitutions.

I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
has a rich, complex and addicting taste while being a little less
cloyingly sweet than regular sugars. It gives a taste that's
"exotic" without being obvious. Where the recipe calls for 3/4 cup
pineapple juice I used 3/4 cup of the juice from some brandied
peaches I made. I made 'em months ago and froze the leftover juice
specifically to use in a sweet and sour dish. (This is a good thing
to do with any sweet fruity type juice.) I left out the marashino
cherries++bleechhhhh!++and substituted a red bell pepper for the
color contrast. The only thing even faintly exotic in the recipe is
the canned lichees (also a good juice to save for sweet and sour
stuff) and that can be omitted if you can't find them++or use canned
apricots or whatever instead. You could also use longans or
rambutans, which are close relatives of lichee, quite successfully.
Yield: 6 servings 1 lb pork butt cut into 1-inch pieces MEAT
MARINADE: 1 tablespoon sherry 2 tablespoons water 2 tablespoons
Kikkoman soy sauce (this brand is best for this recipe) [I use plain
ol' Pearl River soy and it works just fine. S.C.] 4 teaspoons flour
4 teaspoons cornstarch 1 green pepper, cut into 1/2 inch chunks 1
onion, cut into wedges 12 maraschino cherries 1 cup canned lichee 1
cup pineapple chunks SAUCE MIXTURE: 1/2 cup brown sugar 1/2 cup
vinegar 1 teaspoon salt 4 tablespoons catsup 3/4 cup pineapple juice
4 teaspoons cornstarch PREPARATION: Drain fruits, prepare sauce
mixture. Marinate pork in meat marinade for 1/2 hour. COOKING: Deep
fry pork cubes in a wok for about 3 to 4 minutes until golden brtown.
Drain. Pour all the oil back into the bottle. Add sauce mixture into
wok and stir untio thickened. Add green pepper and onions and cook
for 2 minutes. Add pork cubes and stir until heated through. Add
fruits and stir until they're coated with the sauce. DO-AHEAD NOTES:
Cook through making the sauce. Just before serving, add pork,
vegetables and fruit acording to directions. From "The Chinese
Village Cookbook." A practical guide to Cantonese country cooking.
Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen
Ceideburg; March 11 1991.

Submitted By PAT STOCKETT On 02-04-95

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