Sweet Sour Pork/Tofu for Twenty

Ingredients

• 2 lbs. pork butt
• 3 packages tofu, pressed, 1/2" cubes
• Marinade:
• 3 tablespoons rice wine
• 3 tablespoons Kikkoman soy sauce
• Sauce:
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 cup water
• 6 tablespoons garlic, minced
• 4 tablespoons rice wine
• 4 tablespoons lemon juice
• 2 tablespoons sesame seed oil
• 2 teaspoons salt

Method

• 3 red bell pepper -- cut into large dice
• 3 green bell pepper -- cut into large dice
• 2 fresh pineapples -- cored and cut into large dice
• Cornstarch Slurry:
• 3 tablespoons water
• 3 tablespoons cornstarch
• Marinade pork pieces and tofu pieces for about 5-10 minutes. Dredge in cornstarch and velvetize (deep fry) in 3" canola oil in wok. Cook until crisp and allow to drain on paper toweling.
• Make sauce and set aside. Do the rest in two woks or 1/2 half at a time.
• Stir fry bell peppers for about 2 -3 minutes in hot wok and add pineapple, cooking until warm. Add Sauce and slurry. Allow to thicken. Add meat and tofu and heat through. Serve with rice.

Notes

• SERVINGS: 20