1 lb. pork tenderloin
4 slices pineapple
2 green peppers

To marinate pork: 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. ketchup
5 tbsp. cold water
3 tsp. cornstarch
1 tsp. salt
1 tsp. sesame oil
1/2 c. cornstarch
6 c. oil

Pound pork with the back of a cleaver, then cut into 1 inch squares. Soak with marinate for 1 hour. Cut green pepper into 1 inch squares (remove seeds) and cut pineapple into same size. Set aside. Heat 6 cups oil. Same time 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 and then fry once until crispy. Remove pork. Leave 2 tablespoons oil in fry pan and stir-fry green pepper and pineapple, add seasoning sauce, continuing to stir until thickened. Turn off the heat. Add pork. Mix well and serve immediately.