2 1/2 lb. pork shoulder, cut into 1/2 inch cubes
1 1/2 tsp. soy sauce
1/2 tsp. ginger

SAUCE:

1 green pepper
1 red pepper; optional
1 (1 lb. 4 oz.) can pineapple chunks
1 c. sugar
3/4 c. vinegar
2 tbsp. cornstarch
1/4 c. water
2 tsp. soy sauce

BATTER:

3 eggs
1/2 c. all purpose flour
3 tbsp. cornstarch

SAUCE: Cut peppers into strips 1/4 inch wide. Drain pineapple (reserve juice). Add water to juice to make 1 cup. In large saucepan, combine juice, sugar, and vinegar. Stir over medium heat until sugar is dissolved. Bring to boil. Add peppers; boil 2 minutes. Remove from heat.

In small bowl, stir 2 tablespoons cornstarch and 1/4 cup water until smooth. Add to pineapple-juice mixture, with soy sauce, and pineapple chunks.

Cook over medium heat until thickened and translucent, about 3 minutes. Keep warm. Meanwhile, in 3 quart saucepan, heat 1 quart salad oil to 375 degrees on deep fry thermometer. Make batter.

In medium bowl, beat eggs well. Add flour and cornstarch; beat until smooth. Drain cubes well. Place cubes in shallow dish; pour batter over them. Drop cubes (1/4 at a time) into hot oil. Fry turning every 5 minutes, until golden brown. Remove pork and drain. Fold into hot sauce. Serve with hot rice. Serves 8.