2/3 lb. pork loin
1 tbsp. soy sauce
1 egg yolk
1 tbsp. cornstarch
6 tbsp. cornstarch
1 c. pickled vegetable salad
1 sm. green pepper
1/2 tsp. chopped garlic
6 c. fried oil
3 tbsp. vinegar
3 tbsp. sugar
3 tbsp. water
3 tbsp. tomato ketchup
1/3 tsp. salt
1 1/2 tsp. cornstarch
1 1/2 tsp. water

1. Remove any fat or tough membrane from pork loin; cut pork into slices 2/3 inch thick. Using blunt edge of cleaver, lightly pound slices to tenderize; cut meat into bite size pieces; mix with 1 tablespoons soy sauce, 1 egg yolk and 1 tablespoons cornstarch and let soak 20 minutes. Before deep frying meat, mix with 6 tablespoons cornstarch.

2. Remove seeds from green pepper and cut into bite size pieces.

3. Heat oil for deep frying; deep fry pork pieces over medium heat for 3 minutes; remove and reheat oil until very hot; fry pork pieces another 30 seconds; remove and drain.

4. Reheat pan and 3 tablespoons oil; stir fry chopped garlic until fragrant, add green pepper and pickled salad and stir fry briefly; add 3 tablespoons vinegar, 3 tablespoons sugar, 3 tablespoons water, 3 tablespoons tomato ketchup and 1/3 teaspoon salt and when mixture begins to boil, add 1 1/2 teaspoons cornstarch and 1 1/2 teaspoons water to thicken. Add fried meat pieces and toss lightly to mix together; remove to serving plate and serve.

SWEET AND SOUR SPARERIBS

Substitute 2/3 pound spareribs for pork loin and prepare all other ingredients as directed in the above recipe. Cut spareribs into 15 pieces and follow steps as directed in above recipe.