PART 1:
1 1/2 pounds lean pork butt or fresh ham
1/8 cup soya sauce
1/8 cup sherry
salt
2 tablespoons oil
PART 2:
1/2 cup sugar
1/2 cup white vinegar
1 1/2 tablespoons cornstarch, dissolved in
1/4 cup water
1/4 cup pineapple juice
3 tablespoons tomato soup
SUGGESTED EMBELLISHMENTS:
1/4 cup pineapple chunks
few pieces of raw sliced or shredded carrot
1/2 green pepper, shredded
1 tomato, cut into wedges
1/2 cup mixed sweet pickles
Servings: 4
1. Cut pork into 1/2x1/2x1" rectangles. Marinate in mixture of salt, soya sauce and sherry for at least half an hour.
2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides. Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.
3. At end of cooking time, place meat in serving dish. Pour sauce as directed below over it.
4. Place white sugar and vinegar in a small 1 quart pot. Boil together until sugar is dissolved. Stir up corn starch in 1/4 cup water. Add to vinegar-sugar boil. Stir solution, lower heat to medium low, add pineapple juice and tomato soup. Boil solution 15-20 minutes, until it turns from milky red to a clear reddish yellow.
5. SUGGESTED EMBELLISHMENTS: You can use all of them or some of them. Cook 2 minutes. Serve over meat in serving dish.
1 1/2 pounds lean pork butt or fresh ham
1/8 cup soya sauce
1/8 cup sherry
salt
2 tablespoons oil
PART 2:
1/2 cup sugar
1/2 cup white vinegar
1 1/2 tablespoons cornstarch, dissolved in
1/4 cup water
1/4 cup pineapple juice
3 tablespoons tomato soup
SUGGESTED EMBELLISHMENTS:
1/4 cup pineapple chunks
few pieces of raw sliced or shredded carrot
1/2 green pepper, shredded
1 tomato, cut into wedges
1/2 cup mixed sweet pickles
Servings: 4
1. Cut pork into 1/2x1/2x1" rectangles. Marinate in mixture of salt, soya sauce and sherry for at least half an hour.
2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides. Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally.
3. At end of cooking time, place meat in serving dish. Pour sauce as directed below over it.
4. Place white sugar and vinegar in a small 1 quart pot. Boil together until sugar is dissolved. Stir up corn starch in 1/4 cup water. Add to vinegar-sugar boil. Stir solution, lower heat to medium low, add pineapple juice and tomato soup. Boil solution 15-20 minutes, until it turns from milky red to a clear reddish yellow.
5. SUGGESTED EMBELLISHMENTS: You can use all of them or some of them. Cook 2 minutes. Serve over meat in serving dish.
Last edited:
