Pork:

1 lb. pork (lean and fat)
1 egg
salt
corn flour
lard or oil

Skin the pork and cut into 1-inch cubes, season with salt.

Dip cubes into beaten egg, then into corn flour (allowing 2 oz. for this operation) and deep fry in lard or oil. The pork is cooked when it rises to the surface and acquires a lovely, golden color. Heap on a dish and serve covered with sweet and sour sauce.

Sauce:

2 slices pineapple -or-
4 oz. Chinese mixed pickles
2 tablespoons vinegar
1 1/2 tablespoons sugar
1/2 tablespoon tomato sauce
1 dessertspoon corn flour
1 1/2 teaspoons soy sauce
1 teaspoon brandy
2 oz. finely chopped spring onions
pinch ground green ginger
oil
1/2 pint water
salt

Dice the pineapple or, if pickles are used, chop them finely. Fry pineapple (or pickles) in very little oil sprinkled with ginger.

Mix vinegar, sugar, tomato sauce, 1 teaspoon corn flour, 1 1/2 teaspoons soya sauce and brandy together. Stir, blend in the water and add mixture to the fried pineapple. Simmer gently for 5 minutes, stirring all the time. if the sauce becomes too thick, add a little more water. At the last moment, add chopped spring onions and pour this sauce over the pork.

Submitted by: CM