1 lb. pork tenderloin or boneless pork butt

MARINADE:

1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbsp. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbsp. cider vinegar
4 tbsp. sugar
2 tbsp. tomato catsup
1 tbsp. soy sauce
1/2 c. chicken broth

BATTER:

1/2 c. flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. cold water
2 c. peanut or corn oil
1 tbsp. cornstarch combined with 3 tbsp. water

Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2 minutes; drain and run under cold water. Drain again and dry well. Combine the marinade ingredients, add the pork and set aside. In a saucepan heat the peanut oil. Add the garlic, green pepper and carrot and stir fry for 2 minutes. Remove and set aside near the cooking area. Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same cooking pan. Stir to dissolve and set on burner to be heated later. Combine the batter ingredients. Use a wire whisk to mix the batter until smooth.

Heat a wok or frying pan. Add the oil and heat to about 365 degrees. When heating, take about 1 tablespoon warm oil from the wok and add to the batter. Mix well. Mix the marinated pork again, drain and add to the batter. With a spoon, drop half of the coated pork cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork cubes should be crisp and brown. Fry the rest of the batter dipped pork. Keep warm. Bring the sauce to a boil while stirring. Add the cornstarch and water mixture and stir until the sauce clears and thickens. Add the cooked vegetables. Mix to blend. Serve over the fried pork. Serves 8.