1 egg yolk
1 tsp. Chinese rice wine or sherry
Salt and pepper to taste
1 tsp. soy sauce
1 1/2 tbsp. cornstarch
1 tbsp. water
1/2 lb. pork shoulder, cut into 1 inch cubes
Oil
1/2 onion, cut into 1 inch cubes
2 green peppers, cut into 1 inch cubes
1 carrot, parboiled and cut into 1 inch cubes
4 tbsp. ketchup
3 tbsp. vinegar
3 tbsp. sugar
1 tbsp. cornstarch
2/3 c. water
2 slices canned pineapple, cut into 8 pieces each
8 maraschino cherries

Combine egg yolk, rice wine, salt and pepper, soy sauce, cornstarch (1 1/2 tablespoons), and 1 tablespoon water. Coat pork with this mixture and let set 30 minutes. Heat oil for deep-frying in a wok. Deep-fry the pork until golden brown. Remove. Quickly deep-fry the onion, green pepper, and carrot. Remove them after a few minutes. Combine ketchup, vinegar, sugar, cornstarch, and water. Heat 4 tablespoons oil in a clean wok. Pour in ketchup mixture, all at once. Stir until sauce thickens. Add deep fried ingredients, mixing them together. Heat through and add pineapple and cherries. Transfer to serving dish. Serves 4.