Sweet and Sour Pork

Really good sweet & sour pork should not be laden with tons of eggy, floury batter. Sadly, that's what you'll get at a lot of Chinese fast-food joints. The pork should be marinated in a soy-egg yolk-sesame oil-rice wine mixture and then tossed in a light coating of cornstarch just before frying. And you should also double fry the pork to get the absolute best texture (i.e., fry the pork 3 minutes the first time around, remove & drain, then fry it a second time for another 3-5 minutes until lightly browned). 

Some recipes call for pineapple in this sweet & sour concoction (my mom is an aficionado of this tropical epiphyte). I omit this ingredient in this recipe, but feel free to add some if desired. This piquant dish in all its saucy goodness should be simply served with steamed white rice.