Sweet and Sour Pork

Its NOT supposed to be batterred pork alone in some insipid sweet orange color sauce!

Batterred Pork is easy.  Deep fry 1" cubes of pork butt in a thick spicy batter.  Set aside.  I use a "Fry Baby".
Holds 1 pound of Crisco shortening.  Easy to deep fry small amounts in.


Cut coins/cubes of a dill pickle, green bell pepper, cherries, and pineapple.  Heat them anyway you like (saute', M/V).

Sauce:  1 cup cold water, 1/2 cup white vinegar, 1 T sugar, 1 T lemon juice, 1 T soy sauce, 2 or 3 T cornstarch.  Throw it all in a saucepan to thicken.  Viola, sweet/sour sauce for anything.  Not tricky cooking.

Drop the pickle, pepper, pineapple and cherry into the sauce to warm.  Add battered pork and stir lightly to mix. 

Now how hard is THAT?

It should look like this:

And not that orange but I added the restaurant crap sauce to my good sauce cuz it did smell a bit orangey/sweet. I wish I had not done that.

But here is what they gave me (without their orange color sauce).

Which would YOU prefer?

The local best Chinese restaurant couldn't do THAT...  Pathetic.  And they should be shunned for the awful Spring Rolls.  I actually took one Spring Roll apart to see what was in it.  Nothing!  Boiled cabbage as far as I could tell and nothing else*.

But I will say the Moo Goo Gai Pan was quite good.

*  A Spring Roll is supposed to be fancier than an Egg Roll.  A Spring Roll should have identifiable bits of shrimp, ground pork, and fancy chinese veggies like bean sprouts, water chestnuts, straw mushrooms, and bamboo shoots.  Not soggy cabbage mush.