1 1/2 c. sugar
1/2 c. soy sauce (Kikkoman)
2/3 c. white vinegar
1 1/2 c. cold water
6 tbsp. cornstarch

Mix ingredients in saucepan and cook over low heat until thick and glossy, stirring constantly. Pineapple juice (1/4 cup) may be used if desired.

PORK AND BATTER:

Cut pork into bite sized pieces; put into large saucepan and cover with water. Cook pork over medium heat until water begins to boil. Reduce heat and cook 20 minutes. Drain well. Blend soy sauce and cornstarch and pour over pork. Coat each piece well.

VEGETABLES:

1 green pepper
1 onion
1 cucumber
1 carrot
1 to 2 c. pineapple cubes

Chop the vegetables into bite size pieces.

PREPARATION:

Deep-fry pork until brown. Drain on paper towel. Deep fry vegetables for one minute. Drain. Combine the pork and vegetables with the sauce. Add 1 or 2 cups pineapple cubes, drained. Heat briefly (3 minutes) and serve.