Title: Cantonese sweet and sour pork
 Categories: Chinese, Pork
      Yield: 4 Servings
 
      1 lb Pork; Boned
    1/4 c  Cornstarch; For Dredging
      1    Whole Green Bell Pepper
      1    Whole Carrot; Large
      1 tb Soy Sauce; Dark
    1/4 c  Sugar
    1/4 c  Vinegar; White Rice Vinegar
    3/4 c  Water
           Oil For Deep Frying
    1/2 ts Salt
    1/2 ts Minced Garlic
    1/2 c  Pineapple Chunks
      2 ts Cornstarch Mixed With 2 Tbsp
           -Water
 
  1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch. 2. Cut
  the pepper into 1" squares. Slice the carrot diagonally into 1/4"
  thick pieces. 3. In a bowl combine the soy sauce, sugar, vinegar, and
  water.
  
  Cooking: 1. Deep fry the pork cubes in very hot oil (375 degrees)
  until the cubes float. Drain the cubes well and place on a serving
  dish. 2. Heat a wok or skillet over high heat until a drop of water
  Immediately sizzles into steam. 3. Add 2 tablespoons of the oil, the
  salt, and garlic. 4. Stir the garlic until it has become pungent. 5.
  Add the pepper, pineapple, and carrot. Stir for 2 minutes or until
  the color of the pepper and carrot has intensified but not yet
  reached its peak. 6. Add the soy sauce mixture and stir until
  boiling. 7. Immediately add the cornstarch mixture and stir until the
  sauce has thickened. 8. Pour the sauce over the pork and serve
  immediately.
  
  Recipe