3/4 lb. boneless pork, cut into 3/4 inch cubes
Cornstarch for coating
4 c. oil
1/2 tomato, cut into bite size chunks
2 1/2 tsp. cornstarch, blended with 1/4 c. water
1/2 bell pepper, sliced into 1 inch squares
1 c. pineapple chunks

PORK MARINADE:

2/3 tsp. salt
1/2 tsp. ginger juice
1 tbsp. wine (your preference)

BATTER MIX:

3/4 c. flour
1/4 c. cornstarch
1/2 tsp. sugar
3/4 c. flat beer or water
3/4 tsp. baking powder
1/2 tsp. oil

SWEET & SOUR SAUCE:

1/2 tsp. oil
1 clove garlic, minced
1/4 c. vinegar
1/4 c. packed light brown sugar
3 tbsp. catsup
1/4 c. water
2 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. oil
Dash Tabasco sauce

Marinate pork for 30 minutes. Make batter mix. Coat pork with cornstarch. Dip marinated pork into batter and coat evenly. Heat oil in wok over high heat; reduce to medium high and gently place battered pork in hot oil. Deep fry until pieces are floating freely in oil and are golden brown, approximately 2-3 minutes. Remove and drain well. Repeat with all pork.

To make Sweet & Sour Sauce, heat garlic with 1/2 teaspoon oil in saucepan. Add remaining ingredients and mix well. Add tomato and bell peppers to sauce; thicken with cornstarch. To serve, combine pork and sauce and mix well. Garnish with extra tomato and fruit; serve hot. Serves 6.