2 lb. pork shoulder steak
Cornstarch
2 egg whites
1/2 c. soy sauce
1 tbsp. chopped garlic
2 c. water
1/2 c. honey
1/4 tsp. salt
1 tbsp. finely chopped garlic
2 tbsp. cornstarch, dissolved in 2 tbsp. water

Cut pork in small pieces (1 x 1/2 inch) removing all visible fat. Mix egg whites, soy sauce and 1 tablespoon chopped garlic. Pour over pork pieces and marinate 1 hour. Pour off liquid and dredge pieces in cornstarch. Deep fry in hot oil until golden brown and bubbles slow down. Remove with slotted spoon and drain on paper towels. Repeat until all pork is used.

Meanwhile in a saucepan, mix together the 2 cups water 1/2 cup honey, 1/4 teaspoon salt, 1 tablespoon finely chopped garlic and 2 tablespoons cornstarch dissolved in 2 tablespoons water. Cook over heat 15 minutes, stirring frequently. Mix together with cooked pork pieces and serve with oriental noodles. Excellent with Chinese vegetable stir fry.