Chinese Cuisine::Sweet and Sour Pork
This dish is among the best dishes to complement your dinner, with rice. Coming from Bejing, this dish is renowned all over the world, and even served on prestigious Airlines like Singapore Airlines.

Sweet and Sour Pork
Ingredients
1 pound lean pork loin 1/4 tsp pepper
1 egg
1 Tbsp light soy sauce
3 Tbsp cornstarch
1/3 cup white or cider vinegar
1/3 cup sugar
1/3 cup water
2 1/2 Tbsp ketchup
1/4 tsp salt
1 cup canola, corn, or peanut oil, for frying
1 Tbsp and 2 tsp cornstarch dissolved in 3 Tbsp water
1 Tbsp canola, corn or peanut oil (optional)
1 cup canned pineapple chunks, drained

Directions:
Cut the pork into 3/4 inch cubes and toss with the pepper. Stir the egg, soy sauce, and 3 tablespoons cornstarch together in a bowl. Add the pork and stir to coat well. Let stand for 10 minutes.

For the sweet and sour sauce, combine the vinegar, sugar, water, ketchup, and salt in a saucepan. Stir together and set on an unlit burner while cooking the pork.

Heat the cup of oil in a wok or stir-fry pan to 350 degrees F. Gently drop half of the pork, 1 piece at a time, into the hot oil and fry until light brown and crisp, about 6 minutes. Stir gently with a wire skimmer so all sides brown and the pieces don't stick together. Remove the pork from the oil with the skimmer and spread out on paper towels. Keep warm in a low oven. Bring the oil back to 350 degrees F. and fry the remaining pieces the same way.

Turn on the burner under the sauce to medium. Bring the mixture to a boil and stir in the cornstarch mixed with water. Continue stirring until the sauce thickens and turns translucent. If desired, add the tablespoon of oil to give the sauce a glaze. Stir thoroughly. Add the pineapple and heat just until warm. Transfer the pork to a serving platter and pour on the hot sauce. Serve immediately.

Variation: Omit the vinegar, ketchup, and pineapple from the sweet and sour sauce and add 1/4 cup plus 1 tablespoon Chinkiang vinegar (available at Asian markets). Prepare as in steps 2 and 4. Sprinkle the finished dish with 2 tablespoons toasted sesame seeds. To toast seeds, spread them on an ungreased baking pan and toast in a 350 degree F. oven for about 10 minutes, or in a dry skillet over low heat, stirring occasionally, until golden.

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