Categories: Pork, Oriental, Meats, Wok 
      Yield: 4 servings 
  
-----------------------------------PART 1----------------------------------- 
  1 1/2 lb Lean pork butt or fresh ham 
   3/16 c  Soya sauce 
   3/16 c  Sherry 
           Salt 
      2 tb Oil 
 
-----------------------------------PART 2----------------------------------- 
    1/2 c  White sugar 
    1/2 c  White vinegar 
  1 1/2 tb Corn starch, dissolved in 
    1/4 c  Water 
    1/4 c  Pineapple juice 
      3 tb Tomato soup 
 
--------------------------SUGGESTED EMBELLISHMENTS-------------------------- 
    1/4 c  Pineapple chunks 
           Few pieces of raw carrot, 
           -sliced or shredded 
    1/2    Green pepper shredded 
      1    Tomato, cut into wedges 
    1/2 c  Mixed sweet pickles 
  
  PART 1: 
   
  1. Cut pork into 1/2x1/2x1" rectangles. Marinate in mixture of salt, 
  soya sauce and sherry for at least half an hour. While meat is 
  marinating, prepare Part 2. 
   
  2. Add 2 tablespoons oil to wok and heat up to smoking point. Take a 
  slotted spoon and use it to lift pork pieces from marinate, place in 
  wok and brown meat on all sides. Lower heat slightly to medium high 
  and continue to cook meat for a full 15 minutes, using turner to stir 
  pieces occasionally. 
   
  3. At end of cooking time, place meat in serving dish. Pour sauce from 
  Part 2 over it. 
   
  PART 2: 
   
  1. Place white sugar and vinegar in a small 1 quart pot. Boil together 
  until sugar is dissolved. Stir up corn starch in 1/4 cup water. Add to 
  vinegar-sugar boil. Stir solution, lower heat to medium low, add 
  pineapple juice and tomato soup. Boil solution 15-20 minutes, until 
  it turns from milky red to a clear reddish yellow. 
   
  2. Add suggested embellishments. You can use all of them or some of 
  them. Cook 2 minutes. Serve over Part 1. 
   
  NOTE: Pork spare ribs cut into 1 1/2" lengths may be used in place of 
  pork butt. 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. 
  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.