1 c. sifted all purpose flour
1 tsp. salt
2 lg. eggs, beaten
1/4 c. water
Oil for deep frying
1 1/2 lbs. pork tenderloin cut into cubes
1 can (14 oz.) pineapple chunks
6 tbsp. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 lg. green pepper, cut in 1 inch squares
1 sm. sweet red pepper, cut in 1 inch squares
1 tbsp. cornstarch
1 tbsp. cold water

Put flour in bowl, add salt, eggs, water. Stir until the batter is smooth.

Pour oil into deep fryer 2 inch in depth, heat to 350 degrees. Dip pork in batter-coat well, dip in oil and fry 3 minutes or until well browned. Drain on paper towels, place meat in oven to keep hot.

Drain juice from pineapple, measure it and add water, if necessary, to make 1 cup liquid. Put liquid, vinegar, sugar, soy sauce in a large skillet. Cook and stir over high heat until sugar dissolves and mix comes to a boil. Add peppers and pineapple. Bring to a boil and boil 2 minutes.

Blend cornstarch with water. Stir slowly into hot mixture, cook, stirring until thickened. Add pork, continue to cook until thoroughly heated.