1 lb. pork tenderloin
2 green peppers
4 slices pineapple or 1 c. Cantonese pickles
1/2 c. cornstarch
6 c. oil

MARINADE:

1/2 tsp. salt
1/2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
1 egg yolk

SEASONING SAUCE:

3 tbsp. vinegar
4 tbsp. sugar
4 tbsp. tomato catsup
5 tbsp. cold water
3 tsp. cornstarch
1 tsp. salt
1 tsp. sesame oil

Pound pork with the back of a cleaver (this is to tenderize the pork), then cut into 1-inch squares. Soak with marinate for at least 1/2 hour.

Cut green pepper into halves, remove seeds and the membranes, and cut into 1- inch squares. Net cut 4 slices of pineapple into the same size squares. Set aside.

Heat 6 cups oil. While oil is heating coat each piece of pork in 1/2 cup cornstarch. When oil is ready, fry pork until brown and done, about 2 minutes. Take out, reheat oil, then fry once more until crispy. Remove pork and drain off oil from frying pan.

Put back into frying pan 2 tablespoons oil, fry the green pepper and pineapple, stirring constantly. Add the seasoning sauce continuing to stir fry, until thickened. Turn off the heat. Add the pork, mix well and serve immediately.