| 1 | Part 1: Cut pork into ½x½x1" rectangles. |
| 2 | Marinate in mixture of salt, soya sauce and sherry for at least half an hour. |
| 3 | While meat is marinating, prepare part Add 2 tablespoons oil to wok and heat up to smoking point. |
| 4 | Take a slotted spoon and use it to lift pork pieces from marinate, place in wok and brown meat on all sides. |
| 5 | Lower heat slightly to medium high and continue to cook meat for a full 15 minutes, using turner to stir pieces occasionally. |
| 6 | At end of cooking time, place meat in serving dish. |
| 7 | Pour sauce from part 2 over it. |
| 8 | Part 2: Place white sugar and vinegar in a small 1 quart pot. |
| 9 | Boil together until sugar is dissolved. |
| 10 | Stir up corn starch in ?cup water. |
| 11 | Add to vinegar-sugar boil. |
| 12 | Stir solution, lower heat to medium low, add pineapple juice and tomato soup. |
| 13 | Boil solution 15-20 minutes, until it turns from milky red to a clear reddish yellow. |
| 14 | Add suggested embellishments. |
| 15 | You can use all of them or some of them. |
| 16 | Cook 2 minutes. |
| 17 | Serve over part Note: pork spare ribs cut into 1 ? lengths may be used in place of pork butt. |
| 18 | However, spare ribs have more fat than fresh ham or pork butt, so use 1 tablespoon less oil in stir-frying ribs or else discard fat which accumulates in wok when ribs are finished cooking. |
| 19 | Also part 2 (sans embellishments) can be made in a larger quantity and store in a covered plastic container in refrigerator for 2-3 weeks |
