2 pieces pork butt steak or shoulder
1 lg. can pineapple chunks
1 lg. green pepper, cut into 1 inch sq.
Cracker meal (enough to coat)
Pork meat marinade
1 tsp. salt
1/4 tsp. white pepper
1 tbsp. sherry

1 c. flour
1/4 c. cornstarch
2 tsp. baking powder
1 egg, well beaten
3/4 c. + 1 tsp. chicken broth
1 tbsp. warm oil

Marinate pork 1/2 hour in pork meat marinade. Coat pork in cracker meal, then in batter. Fry between 330 to 375 degrees a little at a time. Do all, then fry second time. Drain oil, leave 2 tablespoons. Fry pineapple and green pepper about 2 minutes. Pour in sauce, add meat and toss.

NOTE: Shrimp may be used instead of pork, omitting the marinade.

1 c. sugar
4 tbsp. ketchup
1/2 c. chicken stock
1 tsp. MSG
Pinch of salt
1 tbsp. soy sauce
1 tbsp. cornstarch dissolved in 1 tbsp. water

Mix all together on low heat until clear.