1 1/2 lb. pork tenderloin, cut in 1" cubes
1 c. (8 oz.) pineapple, crushed
6 tbsp. cider vinegar
1 tbsp. soy sauce
1 tbsp. cornstarch

BATTER:

1 c. sifted flour
1 tsp. salt
1/4 c. water
2 eggs, beaten
Oil for deep frying
1/2 c. brown sugar
1 lg. green pepper
1 tbsp. cold water

Batter: Put flour in bowl; add salt, eggs and water stir well until batter is smooth.

Pour oil into saucepan 2 inch depth heat 350 degrees, dip pork in batter. Drop in oil and fry 3 minutes, place in oven to keep warm. Drain juice from pineapple, measure and add water to measure 1 cup. Put liquid, vinegar, sugar and soy sauce in Wok. Cook and stir over high heat until sugar dissolves and comes to boil. Add diced peppers and pineapples bring to boil and boil 2 minutes. Blend cornstarch with 1 tablespoon water, stir into hot mixture and cook until thick. Add pork and heat thoroughly. Serve over rice.