1 lb. pork roast
4-5 carrots
1 sm. can chunked pineapple
2 red peppers
2 green peppers
1 clove garlic, minced
1/2 c. cornstarch
1 egg yolk

MARINADE FOR PORK:

1 tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. soy sauce

SEASONINGS:

3 tbsp. sugar
3 tbsp. vinegar
1/4 tsp. salt
3 tbsp. ketchup
1 1/2 tsp. cornstarch
3 tbsp. water

Pound pork to tenderize. Cut into cubes and marinate 30 minutes. Beat egg yolk and add to marinated pork. Roll pork in cornstarch. Heat 2-3 cups oil to medium heat and fry pork 3 minutes. Remove pork and reheat the oil to boiling point and refry 1 minute. Remove. Cut green peppers and carrots in bite-size chunks and mince garlic and red pepper.

Boil in small amount of water until tender. Drain water and add pineapple and combined seasonings. Cook until boiling. Turn off flame and add pork. Serve with hot rice.