Had a house guest last week++an old friend who likes my Chinese cooking, but tends to prefer the tamer stuff++you know, things without tentacles or feet. So I whipped up a batch of this excellent, quick and easy sweet and sour pork. Its a long time favorite that I havent cooked for a some time. Been too busy with Thai and Vietnamese food to make it. It was just as excellent as I remember it being and I actually improved on it with a couple of substitutions. I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar has a rich, complex and addicting taste while being a little less cloyingly sweet than regular sugars. It gives a taste thats "exotic" without being obvious. Where the recipe calls for 3/4 cup pineapple juice I used 3/4 cup of the juice from some brandied peaches I made. I made em months ago and froze the leftover juice specifically to use in a sweet and sour dish. (This is a good thing to do with any sweet fruity type juice.) I left out the maraschino cherries++bleechhhhh!++and substituted a red bell pepper for the color contrast. The only thing even faintly exotic in the recipe is the canned lichees (also a good juice to save for sweet and sour stuff) and that can be omitted if you cant find them++or use canned apricots or whatever instead. You could also use longans or rambutans, which are close relatives of lichee, quite successfully. Yield: 6 servings PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in meat marinade for 1/2 hour. COOKING: 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 theyre coated with the sauce. DO-AHEAD NOTES: Cook through making the sauce. Just before serving, add pork, vegetables and fruit according to directions. 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1532g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 4648.1mg||160 %|
|Potassium 1987.4mg||52 %|
|Total Carbohydrate 388.9g||114 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 380.4g|
|Protein 11.9g||17 %|
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Calories per serving: 1554
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