Meat - 3 pound pork loin - cut into 1 inch cubes.

MARINADE:

1 tbsp. wine
2 tbsp. soy sauce
1 tbsp. ginger
1 clove garlic
1/2 tsp. Accent

Soak overnight or 2 to 3 hours.

BATTER:

2 egg yolks or 1 egg
4 tbsp. cornstarch

SAUCE:

6 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. wine
3 tbsp. vinegar
1/2 c. pineapple juice
3 tbsp. catsup
1/2 c. water
2 tbsp. cornstarch

Combine sugar, soy sauce, wine, vinegar, pineapple juice and catsup. Bring to boil. Mix cornstarch and water. Add to boiling ingredients and stir until thick.

Mix batter. Add more cornstarch to make stiff batter. Drain meat well and combine with batter. Deep fat fry at 420 degrees until crisp and brown. Turn out on platter.

VEGETABLES:

1/2 c. green pepper
1/2 c. carrot,
1/2 c. bamboo shoots
1/2 c. pineapple - crushed
1/2 c. onion
1/4 tsp. Accent
1/4 tsp. salt

Fry vegetable mixture in 6 tablespoons oil at 420 degrees for 3 minutes. Add sauce and blend. Add meat - combine and serve.