1 1/2 lbs. lean pork butt or fresh ham
1/6 c. soy sauce
1/6 c. sherry
Salt
2 tbsp. oil

1. Cut pork into 1/2 x 1/2 x 1 inch rectangles. Marinate in mixture of salt, soy sauce and sherry for at least half an hour. While meat is marinating, prepare Part II.

2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides. Lower heat slightly to medium high and continue to cook meat for a full fifteen minutes, using turner to stir pieces occasionally.

3. At end of cooking time, place meat in serving dish. Pour sauce from Part II over it. Serves 3-4.

PART II:

1/2 c. white sugar
1/2 c. white vinegar
1 1/2 tbsp. cornstarch dissolved in 1/4 c. water
1/4 c. pineapple juice
3 tbsp. tomato soup

SUGGESTED EMBELLISHMENTS:

1/4 c. pineapple chunks
Few pieces of raw carrot, sliced or shredded
1/2 green pepper, shredded
1 tomato, cut into wedges
1/2 c. mixed sweet pickles

1. Place white sugar and vinegar in a small 1 quart pot. Boil together until sugar is dissolved. Stir up cornstarch in 1/4 cup water. Add to vinegar-sugar boil. Stir solution, lower heat to medium low, add pineapple juice and tomato soup. Boil solution 15 to 20 minutes, until it turns from milky red to a clear reddish yellow.