Sweet and Sour Pork

SWEET AND SOUR PORK

5 large green peppers 1 lb lean pork ( or cheaper pork with fat cut away
¾ cup shortening 4 slices canned pineapple
1 small garlic clove, diced 1 cup chicken bouillon
2 ½ teaspoons cornstarch
2 teaspoons salt 2 teaspoons soy sauce
2 large eggs 1/3 c vinegar
4 tablespoons flour ½ c sugar
1/12th teaspoon pepper

This recipe has the authentic Chinese characteristic of requiring a lot of separate processes.

1. Prepare sauce in a small bowl, of cornstarch, soy sauce, vinegar, sugar, 2/3 cup chicken bouillon.
2. Cut peppers into 6 pieces each, and boil until nearly tender, about 8 minutes. Drain.
3. Cut pineapple slices into 6 pieces each. Hold them with the peppers. In another small bowl.
4. Cut the pork into small pieces - 1" max. Trim off any fat.
5 Make a batter of eggs, flour, salt and pepper.
6. Heat shortening in large skillet, add 1 teaspoon of salt and the diced garlic clove. (Nowadays I would use lots of garlic.)
7. Pour the batter over the pork, stir to coat each piece, then drop each piece into the hot shortening, one at a time so they don't join each other. Cook over medium heat about 5 minutes, until lightly browned on one side, turn the pieces and brown the other side.
8. Pour off all the fat except about 1 tablespoon. Add 1/3 c. chicken bouillon.
9. Add the pineapple and pepper pieces, cover tightly and simmer 10 minutes.
10. Add the sauce from part 1, stir until mixture thickens .
11. Serve hot over hot rice.

Now that I am a wok user, I would make this in a wok and might not parboil the peppers. With the wok you use high heat and keep stirring, so that all the little dishes must be ready near the wok, before you start stir frying.