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nock unit of the American Heart Association. Connoisseurs of oriental food generally -.turn their noses lip' af this' next selection. Ordered .in. restaurants, it frequently comes with overly thick, overly sweet sauce and fat encrusted meat. But try this version—it’s perfect! Sweet And Sour Pork (Suan T’ien Chu Jou) 2 pounds raw pork, cubed 'A cup sliced onion Vi cup sliced carrots 2 tablespoons com starch Vi cup sliced green pepper
‘A cup cubed and drained pineapple Vegetable oil 2 tablespoons soy sauce In a kettle, cover cubed pork with 1 cup cold water and boil 20 minutes or until tender. Pour off water, if there is any left, and cool. While meat is cooling, saute onions, green pepper, carrots and pineapple chunks in 2 tablespoons oil for 1 minute. Remove from pan. Mix soy sauce and cornstarch and add to cooled pork, stirring to coat meat thoroughly. Deep-fat fry the meat until crisp and brown. Drain. Combine meat with hot sweet and sour sauce and sauteed • vegetables. Serves 4. Sweet And Sour Sauce 3/4 cup sugar Vi cup soy sauce 1/3 cup vinegar 2/3 cup water 3 tablespoons cornstarch Add liquid ingredients to cornstarch and sugar, stirring to break up lumps. Cook over low heat until thickened, stirring constantly.
(From The Art of Chinese Cooking by the Benedictine Sisters of Peking)
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