Or Chicken, or Prawns (Shrimp) come to that.
Enuff for 2.

8 Ounces Fatty Pork - hock or Belly, the latter prefered, cut in 1/2" cubes.
Fatty Pork for the flavour.
You could even use Pig Cheeks, skinned and then minced, made into meat-only
shapes, plus a little sage for flavour.
(Weighed AFTER trimming off the worst of the fatty bits)

Put the cubed meats into a saucepan, barely covered with water.
Add 2 Bay leaves and a bruised Spring Onion (or a shallot, nomatter) and a
hefty pinch salt.
Bring to a rolling boil for 2-3 minutes and skim off the scum, top up with
COLD water.
Put on a lid and simmer gently for at least 50 minutes and in any case,
until just tender and no more.
Leave the cubed meat in the stock to cool, then drain it through a seive,
reserving the stock for another recipe.
Chill the cooked Pork Cubes.
If using Minced Pork for the shapes, lightly oil a large plate, arange the
Meat shapes on the plate and cover with Microwave-proof clingfilm, or a
ventilated plastic plate cover, and cook for 5 minutes on Full and on Simmer
for 3 minutes.
Remove the pork pieces, drain and chill. Toss out fat from the plate.

The sauce...

50 Grams (2 Oz) Tomato Paste (Puree) (Napolina Brand is a very good one)
The juice of a large Orange - but if you CAN get one - use a Seville
Marmalade Orange for an outstanding result!
1 Tablespoon Unsweetened Crushed Pineapple or Pineapple Pulp
A small Crisp Desert Pear (Rioja Pears are good for this one) Cored, Peeled
and diced 1/2"
A Courgette - OK - a Zucchini then, - diced 1/2"
A Green Bell Pepper, diced 1/2"
A fat clove of Garlic, sliced very thinly.
A smallish white mature Onion, peeled and diced 1/2", the "leaves" separated
out.
A small can of Water Chestnuts, sliced thinly, brine discarded.
100 Ml of Cider Vinegar - you could use ordinary Vinegar too.
100 Ml plain water with 1 Teaspoon Cornflour (Cornstarch), Tapioca Flour or
Arrowroot Powder, to a very thin milky paste.
Bring ALL the sauce ingredients SLOWLY to a gentle simmer, stirring gently
and continuously.
After two Minutes ONLY of simmering, sweeten the sauce with Splenda granules
or tablets - you will need the equivalent of about 2 - 3 ounces Sugar. Taste
for sweet-sour balance and adjust accordingly with either more Vinegar
(unlikely) or Splenda (MORE likely! - especially if you managed to get a
Seville Orange)
The Sauce is Ready.

Meantime, Get as much Bean Sprouts as you would eat of Rice.
These are to be dunked into lightly salted Boiling water for 30 seconds,
then drained.
The drained Beansprouts are then - just prior to serving - put into a very
hot DRY wok or frypan and whirled about like little dervishes for a minute,
perhaps 90 seconds, to reheat them. NO OIL!

The Pork part - how to fry...

And if using Chicken - use uncooked cubed breast meats, If Prawns, use
Uncooked with the Tail shell left on.
Whisk two egg whites (Be warned you MAY need more...) to the high peak stage
and chill.
(High Peak stage - invert the bowl and if it all doesn't fall on your head -
it's fine.)
The Oil in your Deep Fryer must be VERY HOT.
Preferably an ordinary Polyunsaturated Vegetable Oil and nothing else.

Roll the meat pieces or Prawns (Shrimps) into cornflour, (Cornstarch) and
dust them off.
With a skewer in your "unfavoured" hand and a Table Fork in your "favoured"
hand, skewer lighty a piece of dusted meat and pass it through the whisked
egg-whites.
Plop it ever so gently into the screamingly hot oil - carefuly levering it
away from the skewer with the fork.
Now do the same with the rest of the meats as quickly as you can get away
with it, without causing major splashes.
You will improve with practice...
The meat pieces should immediately rise to the surface of the hot oil.
Do NOT Over-crowd the pan!
It can be done in batches.
For Prawns (Shrimps) just hold them by the tails instead of the skewer-fork
falderals...

As soon as the fried "Balls" are a golden brown, retrieve them with a
cooking spider or slotted spoon to drain on kitchen paper.
Keep the batches warm in a heated oven...

Finaly...

Arrange the finished Beansprouts on hot plates much as you would do with
Rice.
Place the fried Meat "Balls" in the centre.
Reboil the sauce and add - if liked - a few sliced mushrooms in the final
seconds of bubbling - just to take off the rawness.
Nappe LOTS of Sauce over the Beansprouts and drizzle a little liquid only,
over the meat "Balls"
Garnish, serve, be happy.

My favourite drink with almost all Cantonese food, is a Cucumber and a green
bell pepper put through my juicer, strained through a muslin cloth and then
mixed with an equal amount of chilled water. Seasoned with a few grains of
celery salt and the lightest touch of Lemon Juice, it's then mixed equally
with a sparkling (or Carbonated) source water (Such as Highland Spring) and
served in highball glasses over ice cubes with a mint leaf in each one, a
twist of Lemon on the glass!!
VERY Classy!

This sounds quite elegant. I've added it to my "Must try" list.

Pete Romfh, Houston, TX, USA