SWEET AND SOUR PORK

Ingredients:

1/2	kg	MONTEREY PORK CUT LETS, cut into 1 ½ inch pieces
1	pc	MAGNOLIA BROWN EGG, lightly beaten
1/4	cup	cornstarch
		cooking oil for frying
1 (50 g)	pc	onion, quartered
1 (50 g)	pc	carrot, cut into strips
1 (50 g)	pc	red bell pepper, cut into strips
1 (50 g)	pc	green bell pepper, cut into strips
1/2	cup	pineapple chunks
1/4	cup	cane vinegar
1/2	cup	sugar
1	tbsp	soy sauce
2	tbsp	tomato ketchup
1	tbsp	cornstarch, dissolved in 1/2 cup water
1/4	tsp	iodized fine salt

Procedure:

Dip pork pieces in egg and dredge in cornstarch. Deep fry until cooked and crispy. Drain and set aside.
In a wok stir fry onion, carrots, red and green bell pepper and pineapple chunks. Add the vinegar, sugar, soy sauce, catsup and cornstarch mixture. Simmer until thick. Season with salt and serve.

Makes 4-5 servings

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