1 1/2 lb. pork tenderloin, or pork roast
2-3 green peppers
5 slices pineapple
1/2 tsp. salt (to marinate pork)
2-3 tbsp. Soy Sauce (to marinate pork)
1 tbsp. cornstarch (to marinate pork)
1 egg, beaten (to marinate pork)
1 tbsp. water (to marinate pork)
1 tsp. sesame oil (marinate)

Pound pork with the back of a cleaver (this is to tenderize the pork). Then cut into one inch squares. Marinate with above items for at least 20 minutes or more.

Cut green pepper into halves, remove seeds and membranes, and cut into 1 inch squares. Do the same to pineapple.

Heat 2 cups of oil. While oil is heating, coat pork with 1 cup of flour and 3 Tbsp. cornstarch mix. Fry pork until brown and done about 12 minutes or longer. Drain.

Stir fry the green pepper. Add the sweet and sour sauce and pineapple until thickened. Turn off the heat. Pour into the pork. Mix well and serve with rice.

Sweet and Sour Sauce:

4 tbsp. vinegar
5 tbsp. honey or sugar
5 tbsp. tomato catsup
6 tbsp. cold water
1 tsp. salt
1 c. flour
3 tbsp. cornstarch
2 c. vegetable oil (to be deep fried)

Mix flour and cornstarch in bag.