Sweet and Sour Pork

Sweet and Sour Pork
By: Alice Hallstrom

· 1 cup sifted all-purpose flour
· 1 tsp. salt
· 2 large eggs, beaten
· ¼ cup water
· Oil for deep frying
· 1 ½ lbs. Pork tenerloin, cut into 1-inch chunks
· 1 can (14 oz) pineapple chunks
· 6 Tbsp. cider vinegar
· ½ cup brown sugar
· 1 Tbsp. soy sauce
· 1 large green pepper, cut in 1-inch squares
· 4 oz. jar maraschino cherries
· 1Tbsp. cornstarch
· 1 Tbsp. cold water

1. Put flour in a bowl; add the salt, eggs and water and stir until the batter is smooth
2. Pour oil into a deep fryer or heavy pan to a depth of 2", heat to 350. Dip pork cubes in the batter to coat them well, then drop in oil and fry 3 minutes or until cubes are well browned. Drain on paper towels; put meat into the oven to keep it hot.
3. Drain the juice from the pineapple and cherries; add water if necessary to make 1 cup liquid. Put liquid, vinegar, sugar and soy sauce in a large saucepan or skillet. Cook and stir over high heat until the sugar dissolves and the mixture comes to a boil.
4. Add diced pepper, cherries and pineapple. Bring to a boil and boil for 2 minutes.
5. Blend the cornstarch and water. Stir into the hot mixture and cook; stir until thickend. Add the pork; continue to cook until thorougly heated.

This recipe is a bit of work, but is SOOO delicious!! It makes for a great fancy dinner. We served it at our wedding reception. You can also substitute chicken for the pork.