8 pieces pork
1 med. green pepper
2 cloves garlic
2 tbsp. toyo
1 1/2 c. water
Lard for frying
7 slices pineapple
1/2 c. vinegar
1/2 c. sugar
3 tbsp. cornstarch
1/2 c. bread crumbs

Season the pork with salt and pepper. Pat the meat with the dull edge of a knife. Roll in bread crumbs and fry in deep hot fat. When done, arrange in a platter. Place 1 cup of water in a sauce pan. Add the green and red pepper, pineapple, garlic, sugar and toyo. Boil for 5 minutes. Add the cornstarch mixed with 1/2 cup of each of water and vinegar. Cook for 3 minutes stirring continuously to prevent scorching. Pour the mixture on the fried pork. Serve hot.