1/2 c. soy sauce
1/2 tsp. ground ginger
1/4 tsp. each salt & monosodium glutamate
1 clove garlic, minced
2 lb. lean pork butt, cut in thin strips, then in 1 inch pieces
6 tbsp. cornstarch
Oil for deep frying

Combine soy sauce, ginger, salt, monosodium glutamate and garlic. Pour over pork and allow to stand 30 minutes; stir occasionally. Dredge pork pieces in cornstarch. Cook meat, a few pieces at a time in hot deep fat (380 degrees) for 8 to 10 minutes or until crisp and brown. Drain on absorbent paper. Keep warm.

Meanwhile make Sweet and Sour Sauce in large skillet.

SWEET AND SOUR SAUCE:

Combine: 1/2 c. white vinegar 1/4 c. ketchup 3/4 c. packed brown sugar 1 tbsp. Worcestershire sauce A dash of hot pepper sauce

Bring to boil and simmer 1/2 minute. Add: 2 tbsp. sliced green onion 2 lg. tomatoes, cut in sm. wedges 2 c. pineapple chunks 2 tbsp. cornstarch 1/4 c. water Chinese parsley (opt.)

Cook green pepper and onions 1 minute over high heat. Add tomato, pineapple and cooked meat. Mix cornstarch and water and add. Stir and cook 1 minute or until sauce is thickened and hot. Turn onto heated serving platter. Garnish with Chinese parsley. Serves 6 to 8.