Sweet and Sour Pork

Step 1: Mix together the sliced pork, soy sauce, 1/2 tablespoon of the marmalade, 1/2 tablespoon of the rice vinegar, garlic and pepper; place in refrigerator for 20 to 30 minutes.

Step 2: In the meantime, mix together the ketchup, remainder of marmalade, oyster sauce, remainder of the rice vinegar, Worcestershire sauce, honey/agave nectar, brown sugar and ginger.

Step 3: Mix together the water and cornstarch and mix well with the ketchup mixture; set aside.

Step 4: Toss the pork mixture with the flour in a large re-sealable plastic bag.

Step 5: Bring 3 tablespoons of the vegetable oil to high heat in a non-stick wok or large non-stick skillet.

Step 6: Remove the pork pieces, shaking off any excess flour and fry until cooked through about 4-5 minutes depending on how thick you sliced the pork.

Step 7: Remove from pan and place on a paper towel lined plate and set aside.

Step 8: Bring the remainder of the oil to high heat in the same skillet and cook the vegetables until they are softened to desired doneness, I like mine a bit a la dente.

Step 9: Add the cooked pork and pour the ketchup mixture over this.

Step 10: Heat though until sauce starts to stick to the meat.

Step 11: Serve over cooked rice or cooked glass noodles.