1 lb. pork (loin or fillet) cut into 1" cubes
1 tbsp. dark soy sauce
1 egg white
3/4 c. cornstarch
4 c. oil for frying
1/2 red pepper, cut in 1" cubes
1/2 green pepper, cut in 1" cubes
16 pineapple chunks

SAUCE:

1 c. water
1/4 c. sugar
1/4 c. tomato catsup
2 tbsp. cornstarch dissolved in 1/4 c. water

Lightly pound each piece of pork with cleaver. Mix with soy sauce, egg white and cornstarch until evenly coated.

Heat oil to 375 degrees in wok. Drop in pork a few pieces at a time. Fry 3 times 2 minutes each time removing meat from wok and bringing oil to boil between each frying. Fry until crispy and golden brown. Drain and remove all but 2 tablespoons oil.

Reheat 2 tablespoons oil in wok. Stir fry red and green peppers 20 seconds. Remove. Combine water, sugar, and catsup in saucepan. Bring to boil. Stir constantly. Thicken with cornstarch mix.

Add peppers and pineapple to sauce. Pour deep oil back into wok and reheat. Deep fry pork 1 minute. Remove to platter and pour sauce over. Serves 5 to 6.