3 lb. pork, loin or fillet, cut into 1 inch cubes
3 tbsp. dark soy sauce
3 egg whites
1 c. cornstarch, add more if needed
Oil to fill wok 1/4 full
1 red pepper, cut into 1 inch cubes
1 green pepper, cut into cubes
16 pineapple chunks

SAUCE:

1 c. water
1/4 c. sugar
1/4 c. white vinegar
1/4 c. tomato catsup
2 tbsp. cornstarch, dissolved in 1/4 cup water

You can double this sauce recipe if needed.

Lightly pound each piece of pork. Mix with soy sauce, egg whites, and cornstarch until evenly coated and well dredged. Heat oil to 400 degrees in wok. Drop in pork, a few pieces at a time. Deep fry about 5 minutes until crispy and golden brown. Remove from wok and drain on paper towels. Leave only 4-6 tablespoons of oil in wok and reheat wok to 350 degrees.

Stir fry red and green peppers 1 minute. Remove. Combine water, sugar, vinegar, and catsup in saucepan. Bring to boil. Stir constantly. Thicken with dissolved cornstarch. Add peppers and pineapple to sauce and pour sauce over fried pork. Serves 4-6.