3 to 4 lbs. leg of pork, boned
1 red chili pepper
2 leeks
1 tsp. finely chopped garlic
1/2 sm. can pineapple, drained
4 green peppers
1 egg
Cornstarch as required
Oil for frying
1 tbsp. rice wine

For the sauce: 1 tbsp. soy sauce 4 1/2 tbsp. sugar 1 tbsp. tomato ketchup 2 tbsp. Worcestershire sauce 1/2 tsp. salt 2 tsp. cornstarch 4 tsp. cold water

Cut the pork into slices about 1/2 inch thick and pound each piece lightly on both sides with the blunt edge of the cleaver to tenderize. Then cut into bite- size portions.

Remove the seeds from the chili pepper and cut into rings about 1/4 inch thick. Slice the leeks into 1/2 inch lengths and chop the garlic very finely.

Drain the canned pineapple and cut into small pieces. Slice the green peppers lengthwise; remove the seeds, pith, and stem. Cut into portions the same size as the pieces of pork.

Mix the sauce ingredients together. In a separate small bowl or cup, dissolve 2 teaspoons cornstarch in 4 teaspoons cold water.

Dip the pork pieces into the beaten egg and then coat with cornstarch. Heat the oil over medium heat in the wok and fry the pork until it is cooked through. Set aside.

Heat 2 tablespoons oil in the wok and stir fry the chopped garlic; as soon as this releases an aroma, add the leeks, followed by the green peppers and chili pepper. Cook until heated thoroughly, but not soft. Add the sauce. When heated, stir in water and cornstarch mixture. When thickened, add pineapple and pork. Serve with boiled rice. Makes 4 to 6 servings.