12 scallions
2 1/2 lbs. pork shoulder, cut into 1/2-inch cubes
3 tbsp. sherry
1 1/2 tsp. soy sauce
1/2 tsp. ground pepper

SAUCE:

1 green pepper
1 red pepper
1 (1 lb., 4 oz.) can pineapple chunks
1 c. sugar
3/4 c. cider vinegar
2 tbsp. cornstarch
1/4 c. water
2 tsp. soy sauce
1/4 c. slivered fresh ginger
1 qt. salad oil

BATTER:

3 eggs
1/4 c. unsifted all-purpose flour
3 tbsp. cornstarch

Also will need:

Cooked white rice

Make scallion flowers; cut 3-inch lengths from white part of scallions. At each end cut 1-inch slits. Place in bowl of ice water for 1 hour; ends will curl. In large shallow dish, toss pork with sherry, 1 1/2 teaspoons soy sauce and the ground ginger; marinate 10 minutes.

SAUCE: Wash peppers; cut in half; discard seeds and ribs. Cut peppers into strips 1/4 inch wide. Drain pineapple; reserve juice; add water to make 1 cup. In large saucepan, combine juice, sugar and vinegar. Stir over medium heat until sugar is dissolved. Then bring to boiling point. Add red and green pepper strips; boil 2 minutes. Remove from heat.

IN small bowl, stir 2 tablespoons cornstarch and 1/4 cup water until smooth. Add to pineapple-juice mixture, with soy sauce, slivered fresh ginger and pineapple chunks. Cook over medium heat, stirring with wooden spoon until thickened and translucent - about 3 minutes. Keep warm until ready to serve.

Meanwhile, in 3-quart heavy saucepan or deep-fat fryer, slowly heat salad oil (1 1/2 to 2 inches) to 375 on deep-frying thermometer.

Make batter: In medium bowl, with rotary beater, beat eggs very well. Add flour and cornstarch; beat until smooth. Drain pork cubes well. Return to shallow dish, spreading evenly. Pour batter over them; mix well with spatula to coat the pork cubes completely.

Drop cubes one fourth at a time, into hot fat; fry turning about 5 minutes or until golden. With slotted spoon, remove pork, drain on paper towels. Fold into hot sauce. Turn into warm serving dish. Garnish with drained scallion flowers. Serve with hot rice.