5 lb. pork, spareribs or chicken

Cut pork roast into 1 inch square chunks. Cut spareribs 2 inches long, separate. Bone and chuck chicken.

Blend: 1/2 c. flour, approx.

To make well blended, thin batter. Salt and pepper meat to taste. Coat meat with batter. Fry in skillet with 1/2 inch of oil, preheated. Cook until brown. Place in large kettle.

MAKE SAUCE OF:

1/4 c. pork grease
1 c. chopped onions
1/2 c. chopped green peppers
2 c. bread & butter pickles

Place all 4 ingredients in saucepan. Cook until onions are done.

Add: 2 c. brown sugar 1/2 c. vinegar 1/2 tsp. ginger (if desired)

Thicken with cornstarch. Bring to boil, pour over prepared meat. Got this recipe from missionaries while in Korea.