Jean's Sweet And Sour Pork Recipe

This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country.

CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt.

Marinate for 20 minutes.

Cut the green and red peppers into 1-inch squares.

Peel and cut the carrot and scallions into 1-inch chunks.

Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside.

Mix the egg and cornstarch in a bowl until they are well blended into a batter.

Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.

Heat the oil in a deep-fat fryer or large wok until it is almost smoking.

Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.

Drain the deep-fried pork cubes on paper towels.

Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.

Bring it to a boil.

Add all the vegetables, but not the lychees or oranges, and stir well.

In a small bowl, blend together the cornstarch and water.

Stir this mixture into the sauce and bring it back to a boil.

Turn the heat down to a simmer.

Add lychees or oranges and pork cubes.

Mix well, and then turn the mixture onto a platter.

Serve at once.