2 lbs. pork
Vegetable oil
1/2 c. flour
1/4 c. corn starch
1/2 c. cold water
1 tsp. salt
1 egg
1 can pineapple chunks, reserve syrup
1/2 c. brown sugar packed
1/2 c. vinegar
1 tsp. salt
2 tsp. soy sauce
2 carrots, sliced thin
1 garlic clove
2 tbsp. corn starch
2 tbsp. cold water
1 green pepper, cut into strips
Cooked rice

Trim fat from pork and cut into 3/4 inch pieces. Heat oil in dutch oven. Beat flour, 1/2 cup water, 1/4 cup corn starch, 1 teaspoon salt and egg until smooth. Stir pork in batter until well coated. Add pork pieces one at a time to oil. Fry about 20 pieces at a time until golden brown. Drain. Add enough water to pineapple syrup to make 1 cup. Heat syrup, brown sugar, vinegar, 1 teaspoon salt, soy sauce, carrots and garlic to boiling. Reduce heat and simmer until carrots are crisp tender. Mix 2 tablespoons corn starch with 2 tablespoons water and stir into sauce. Add pork, pineapple and green peppers, heat to boil and boil 1 minute. Serve over rice.