| 1 | Cut the pork into 1-inch cubes. |
| 2 | Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and ?teaspoon salt, and marinate for 20 minutes. |
| 3 | Meanwhile, cut the green and red peppers into 1-inch squares. |
| 4 | Peel and cut the carrot and scallions into 1-inch chunks. |
| 5 | Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. |
| 6 | Mix the egg and cornstarch in a bowl until they are well blended into a batter. |
| 7 | Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. |
| 8 | Heat the oil in a deep-fat fryer or large wok until it is almost smoking. |
| 9 | Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. |
| 10 | Drain the deep-fried pork cubes on paper towels. |
| 11 | Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. |
| 12 | Bring it to a boil. |
| 13 | Add vegetables (not the leches or oranges). |
| 14 | Stir well. |
| 15 | In a small bowl, blend together the cornstarch and water. |
| 16 | Stir this mixture into the sauce and bring it back to a boil. |
| 17 | Turn the heat down to a simmer. |
| 18 | Add the leches or oranges and pork cubes. |
| 19 | Mix well, and then turn the mixture onto a deep platter. |
| 20 | Serve at once. |
| 21 | Ken hom - prodigy guest chefs cookbook |
