1 lb. pork butt, cut into 1 inch chunks

MEAT MARINADE:

1 lb. sherry (optional)
1 tbsp. water
2 tbsp. soy sauce
4 tsp. flour
4 tsp. cornstarch
1 green pepper, cut in to chunks
1 onion, cut into wedges
12 maraschino cherries
1 c. lichee
1 c. pineapple chunks

SAUCE MIXTURE:

1/2 c. brown sugar
1/2 c. vinegar
1 tsp. salt
4 tbsp. ketchup
3/4 c. pineapple juice
4 tsp. cornstarch

Drain fruits; prepare sauce. Marinate pork in meat marinade for 1/2 hour. Cooking: Deep fry pork in wok 3 to 4 minutes; drain. Add sauce mixture and stir until thickened. Add green pepper and onions; cook 2 minutes. Add pork cubes. Heat through. Add fruit. Serve with white rice and the following Sweet and Sour Sauce.

SWEET AND SOUR SAUCE:

1 c. pineapple juice
1 c. sugar
1/2 c. ketchup
1/3 c. vinegar
1/2 c. water

Stir; bring to a boil. Add cornstarch to thicken. Use for chicken or pork.