1 lb. boneless pork butt or tenderloin
2 tbsp. oil
1 clove garlic, crushed and thinly sliced
1/2 c. chicken broth
4 tbsp. sugar
4 tbsp. cider vinegar
1 tbsp. soy sauce
2 tbsp. tomato ketchup
1 tbsp. cornstarch with 3 tbsp. water
Oil for deep frying
1 green pepper, cored, seeded, and cut into 1/2 inch cubes
1 peeled carrot, sliced

MARINADE:

1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. cornstarch

BATTER:

1/2 c. flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. cold water

Cut the pork into 1-inch cubes. Blanch in 1 quart boiling water for 2 minutes. Drain and run under cold water. Drain again and dry well. Mix the pork with the marinade. Set aside for 20 minutes.

In a saucepan, heat 2 tablespoons oil. Stir fry the garlic and carrots and pepper 1 or 2 minutes. Dish out and set aside. Add the vinegar, sugar, soy sauce, ketchup and chicken broth to the same saucepan. Stir to blend and dissolve the ingredients. Set aside on a burner to be heated later.

Mix all the batter ingredients together in a large mixing bowl, and add 1/2 cup cold water. Use a wire whisk to blend the batter until smooth. Heat a wok. Add about 2 cups oil and heat to 375 degrees. Take about 1 tablespoon warm oil from the wok and add to the batter. Mix well.

Mix the marinated pork again, drain and add to the batter. Place half of the coated pork cubes, one at a time into the hot oil. Fry for 4 to 5 minutes. The pork should be crisp and brown. Dish out and drain on paper towels, and deep fry the remaining pork in the same manner. Keep the pork warm in a low oven.

Bring the sauce to boil. Mix the cornstarch with the water until well blended and add to the boiling sauce. Stir until the sauce clears and thickens. Add the cooked vegetables. Stir to blend. Serve poured over the fried pork cubes or in a sauce bowl.

NOTE: The fried pork can be reheated by frying for 2 to 3 minutes in 400 degree oil or by heating 5 minutes in a preheated 450 degree oven. You can add 1/2 cup canned pineapple chunks for extra tartness.