1 lb. pork loin
1 1/2 tsp. salt
1 tbsp. soy sauce
1 bell pepper
1 (4 oz.) jar maraschino cherries
4 canned pineapple rings

BATTER:

1 egg, lightly beaten
1/4 c. cornstarch
1/4 c. flour
1/4 c. chicken broth

SWEET AND SOUR SAUCE:

1 tbsp. cornstarch
2 tbsp. sugar
3 tbsp. white vinegar
2 tbsp. water
3 tbsp. catsup
2 tsp. soy sauce
1/4 tsp. sesame oil
1/3 c. pineapple juice
1/3 c. chicken broth

3 c. oil for deep frying
1 tbsp. oil

To prepare ahead:

1. Cut pork into 1 inch cubes.

2. Transfer pork to a mixing bowl. Add 1 teaspoon salt and 1 tablespoon soy sauce; mix well.

3. Seed and cut bell pepper into 1 inch squares. Drain cherries and pineapple, reserving the pineapple juice. Cut pineapple rings into 8 wedges.

4. Mix batter ingredients until well blended.

5. Mix sauce ingredients in a small saucepan.

To Cook:

1. Add pork cubes to the batter and mix well.

2. Heat 3 cups oil in a wok over high heat to 375 degrees. Or you can test the oil by adding a drop of batter to the hot oil. If it comes to the surface immediately, the oil is hot enough.

3. Add half the coated pork cubes, one by one, to the hot oil. Deep fry for 5 minutes or until golden brown and fully cooked.