1 c. flour
1 tsp. salt
2 eggs, beaten
Peanut oil for frying
3 lbs. lean pork, cubed
1 tsp. oil
2 cloves garlic
1 c. sugar
1/2 c. vinegar
1/2 c. catsup
3 tbsp. soy sauce
4 tbsp. water
4 tbsp. cornstarch
1 (29 oz.) can pineapple chunks
1 c. sweet pickles
1 (16 oz.) jar maraschino cherries
2 c. juice, drained from pickles and fruit

Combine flour and salt. Beat eggs. Dip pork in egg. Dredge in flour. Fry in deep hot oil until well browned, about 3 to 5 minutes. Remove from fat and drain on paper towels. Lightly salt and set aside.

Drain pineapple, cherries and pickles, reserving 2 cups of combined liquid. Heat oil in saucepan; add garlic. Saute several minutes. Remove garlic.

Combine sugar, vinegar, catsup, soy sauce (combined water and cornstarch), and reserved juices. Cook over medium heat, stirring constantly until thickened. Add pork, fruits and pickles. Simmer about 5 minutes. Serve hot with steamed rice.

NOTE: Use a mild vinegar such as raspberry vinegar.