Sweet and Sour Pork

Back in the day, Dad used to beg me to make this for his birthday or Father's Day! After I had over two kids, I stopped making it because it is a lot of work. I'm recording it here in case you want to go to the effort and because the recipe is in tatters!

Ingredients
7 oz. lean pork
1 TB. Sherry or red cooking wine
1/2 tsp. salt
1/4 tsp. pepper
3 carrots
1/2 onion
1 green pepper
1 can chunk pineapple
1 glove garlic
3 eggs
1 T. flour
3 TB. cornstarch
1 pint oil
3 TB ketchup
1 tsp. soy sauce
3 TB vinegar
3 TB sugar
1/2 C. water
Cut pork into squares and sprinkle with sherry, S&P, and set aside. Cut and boil carrots for a few minutes. Cut onion, green pepper and pineapple into chunk sizes. Beat eggs, mix with flour and 2 TB cornstarch. Coat pork with mixture and deep fry in canola oil and remove with a slotted spoon to paper towels. Fry carrots, onion and green pepper for one minute. Set all on paper towel. Mix ketchup, soy sauce, vinegar, sugar, 1 TB cornstarch and water. Heat 4 TB oil in fry pan and cook mixture until thick. Place pork, vegetables and pineapple into sauce and cover well. Cook rice and serve together. It really is delicious, at least that is how I remember it! Somebody make it and see if it is as good as we remember!

To make this less time consuming, cut and prepare all the vegs and meat the day before, and make the sauce. Then the day of, just coat all of them, deep fry, warm up the sauce, cover and serve.