Sweet and Sour Pork (Goo Lo Yuke) 1 lb. pork butt, cut into 1-inch pieces 1 green bell pepper, cut into 1/2-inch chunks 1 onion, cut into wedges 1 red bell pepper, cut into 1/2-inch chunks 1 cup canned lichee 1 cup pineapple chunks Marinade: 2 tbsp. water 2 tbsp. kikkoman soy sauce 4 tsp. flour 4 tsp. cornstarch Sauce: 1/2 cup brown sugar 1/2 cup vinegar 1 tsp. salt 4 tbsp. catsup 3/4 cup pineapple juice 4 tsp. cornstarch Drain fruits, prepare sauce mixture. Marinate pork in meat marinade for 1/2 hour. Deep fry pork cubes in a wok for about 3 to 4 minutes until golden brown. Drain. Pour all the oil back into the bottle. Add sauce mixture into wok and stir until thickened. Add green pepper and onions and cook for 2 minutes. Add pork cubes and stir until heated through. Add fruits and stir until they're coated with the sauce. Cook through making the sauce. Just before serving, add pork, vegetables and fruit according to directions. (Based on a recipe from "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideberg; March 11 1991.) Yield: 6 servings
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