2 lbs. boneless pork
Vegetable oil
1/2 c. flour
1/4 c. cornstarch
1/2 c. cold water
1 egg
1 tsp. salt
1 (20 oz.) can pineapple chunks, drain, reserve syrup
1/2 c. packed brown sugar
1/2 c. vinegar
2 carrots, sliced thin
2 tsp. soy sauce
1/2 tsp. salt
1 clove garlic, chopped finely
2 tbsp. cornstarch
2 tbsp. cold water
1 green pepper, cut in 3/4 inch thick pieces
Hot cooked rice

Trim fat from pork; cut pork into 3/4 inch pieces. Heat vegetable oil (1 inch) to 360 degrees. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, the egg and 1 teaspoon salt with hand beater until smooth.

Stir pork into batter until well coated. Add pork pieces, 1 at a time, to oil. Fry about 20 pieces at a time until golden brown, turning 2 or 3 times, about 5 minutes; drain. Keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup/water mixture, brown sugar, vinegar, carrots, soy sauce, 1/2 teaspoon salt and the garlic to boiling in Dutch oven; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes.

Mix 2 tablespoons cornstarch and 2 tablespoons water; stir into sauce. Add pork, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice. Yield: 6 servings.