1 lb. fresh pork butt
1 egg white
1/4 tsp. salt
1/4 c. cornstarch
1/4 c. flour
Oil for deep frying

Cut pork into 1 inch cubes. Mix in egg white, salt, cornstarch and flour. Fry in hot fat until crispy, about 2 to 3 minutes. Serve with sauce.

SAUCE:

1 green pepper, cut into cubes
1 carrot, cut in Julians
4 tbsp. sugar
4 tbsp. vinegar
1 clove garlic, crushed
1/2 c. chicken stock
2 tbsp. ketchup
1 tsp. soy sauce
1 tbsp. oil
1 tbsp. cornstarch, dissolved in 2 tbsp. cold water

Heat oil with crushed garlic in wok. Remove garlic. Add green pepper and carrots. Stir fry for a minute. Then add stock, sugar, vinegar, ketchup, soy sauce. Bring to a boil. Thicken with cornstarch mixture. Pour the sauce over fried pork. Serve hot.