1 1/4 c. self-rising flour
1/2 c. shaved ice
1 c. water
1 tsp. salt
3/4 tsp. black pepper
1 tbsp. vegetable oil
1 tsp. yellow food coloring
2 lb. pork loin, cut in 1" cubes
1 tbsp. garlic, finely chopped
Oil for frying
White rice

Make batter first, then pork, then sauce last, while pork is refrigerating.

For The Batter: Combine flour, shaved ice, water, salt, pepper, oil and food coloring in a bowl. Mix at low speed for 5 minutes. Set aside.

For The Pork: Mix pork cubes with garlic. Refrigerate, covered, for 30 minutes.

For The Sweet And Sour Sauce: Combine 1/4 cup of the water, 2 tablespoons cornstarch, 1/2 cup white vinegar, 1/2 cup sugar and 1 teaspoon of red food coloring. Cook and stir until mixture boils and is smooth and thickened. Simmer 5 minutes. Add 1/4 cup diced green peppers, 1/4 cup diced onions and 1/4 diced, drained pineapple. Bring to a boil again.

To put it all together, heat oil to 350 degrees in fryer or skillet. Dip pork cubes in batter. Drop carefully into hot fat. Cook about 7 minutes until golden brown. Remove with slotted spoon. Drain on paper towels. Keep pork hot in 200 degree oven. Serve with Sweet and Sour Sauce and white rice.