2 lbs. pork butt, cut in 1 to 1 1/2 inch cubes
2 tbsp. soy sauce
1/2 tsp. ground ginger
Cornstarch 1/4 c.
Dash garlic salt

Mix meat and other, let it stand 1 hour in refrigerator. Deep fat fry until brown and done. 1 green pepper, cut in strips 1 onion, cut in wedges

SAUCE:

1/2 c. pineapple syrup
1/2 c. vinegar
1/2 c. sugar
1 tbsp. soy sauce
1 tsp. monosodium glutamate

Empty Wok after deep fat fry pork, wipe wok clean. Put 2 tbsp. salad oil or peanut oil, stir fry all vegetables until crisp done. Do not overcook. Put pineapple chunks and pork and pour sauce mixture over. Let it boil, add cornstarch with water, make it thick.