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1 lb. boneless pork vegetable oil
1/2 c. flour
1/4 c. cornstarch
1 tsp. salt
1 egg
1 can (20 oz.) pineapple tidbits, reserve juice
2 tsp. soy sauce
1/2 c. catsup
1 onion, chunked
1 green pepper, chunked
Small jar maraschino cherries, reserve juice
8 oz. snow peas
1/2 c. cold water
Hot cooked rice

Cut pork in 1/2 inch pieces. Beat together flour, cornstarch, salt, egg and cold water. Heat 1 inch oil in large skillet to medium heat. Stir pork into batter. Add to oil, one piece at a time. Cook, turning 2-3 times until golden brown. Remove pork and drain.

Remove all but 1 teaspoon oil from skillet. Saute onion, green pepper and snow peas 1 minute. Bring to a boil pineapple juice, soy sauce, catsup and cherry juice; reduce heat and simmer 5-10 minutes. Add to vegetables with the pork, pineapple tidbits and cherries. Heat through. Serve over rice.

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