1 lb. lean pork, cut in 3/4" cubes (can also use chicken)
1/4 c. cornstarch
1 bell pepper, chopped
1 sm. onion, chopped
1 can pineapple chunks, reserve juice

MARINADE:

2 tbsp. soy sauce
1 egg white
1 clove garlic, minced

Marinate meat for 20 to 60 minutes. Then dredge in cornstarch coating completely. Deep fry in 2" of hot oil for 5 minutes or until done. Drain on paper towel. Stir fry pepper and onion for 2 minutes in 2 tablespoons oil. Add pineapple and sweet and sour sauce (below). Stir until hot. Add meat and serve.

SWEET AND SOUR SAUCE:

1 tbsp. cornstarch
1/3 c. vinegar
1/2 c. pineapple juice
2 tbsp. catsup
2 tsp. soy sauce
1/2 c. brown sugar

Combine all ingredients in medium saucepan. Bring to a boil, stirring frequently. Stir and simmer until thickened and clear.