1 1/4 c. self-rising flour
1/2 c. shaved ice
1 c. water
1 tsp. salt
3/4 tsp. black pepper
1 tbsp. vegetable oil
1/2 c. white vinegar
1/4 c. diced green peppers
1/4 c. diced drained pineapple
1 tsp. red food coloring
1 tsp. yellow food coloring
2 lbs. pork loin, cut into 1 inch cubes
1 tbsp. garlic, finely chopped
Oil for frying
White rice
2 tbsp. cornstarch
1/4 c. diced onions
3/4 c. water

FOR THE BATTER: Combine flour, ice, salt, 3/4 cup water, pepper, oil and food coloring in a bowl. Mix at low speed for 5 minutes. Set aside.

FOR THE PORK: Mix pork cubes with garlic. Refrigerate, covered for 30 minutes.

FOR THE SWEET AND SOUR SAUCE: Combine 1/4 cup of the water, 2 tablespoons cornstarch, 1/2 cup white vinegar, 1/2 cup sugar and 1 teaspoon of red food coloring. Cook and stir until mixture boils and is smooth and thickened. Simmer 5 minutes. Add 1/4 cup diced green peppers, 1/4 cup diced onions and 1/4 cup diced drained pineapple. Bring to a boil again.

TO ASSEMBLE: Heat oil to 350 degrees in skillet. Dip pork cubes in batter. Fry in hot oil about 7 minutes until golden. Remove with slotted spoon. Drain on paper towels. Keep pork warm in a 200 degree oven. Serve with sweet and sour sauce and white rice.