Due to modern packaging or unless you buy your pork in Chinatown where you are assured it is fresh, pork should be parboiled 20 minutes before deep frying, loosing no flavor. We will dictate both procedures.
SAUCE:
3 tbl. sugar
1 can pineapple
pickles (optional)
3 tbl. vinegar
Juice from the can of pineapple
tomato/beet dye
3 tbl. ketchup
Green pepper chunks
METHOD #1:
1 1/2 lbs. pork, cut in 1 1/2" cubes
1 tbl. vinegar
2 qts. cold water
Boil and skim the water till clear, lower heat and cook twenty minutes then let cool. Dip cooled pork in corn starch then in batter and deep fry. Pur on sweet and sour sauce.
METHOD #2 - Raw Procedure:
Heat wok with 2 cups oil till very hot, take off burner 5 minutes then return to medium heat and cook pork a few at a time till all are done. Then turn heat very high and refry 1/2 the pork at a time till brown and then mix with sauce.
NOTE: Do not make sauce in wok as the vinegar and ketchup will ruin your wok base.