2 lbs. pork boneless loin
Vegetable oil
1/2 c. all purpose flour
1/4 c. cornstarch
1/2 c. cold water
1 egg
1 tsp. salt
1 can (20 oz.) pineapple chunks, drained (reserve syrup)
1/2 c. packed brown sugar
1/2 c. vinegar
2 carrots, cut diagonally into thin slices
2 tsp. soy sauce
1/2 tsp. salt
1 clove garlic, finely chopped
2 tbsp. cornstarch
2 tbsp. cold water
1 green pepper, cut into 3/4 inch 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 cups cornstarch, 1/2 cup cold water, then egg and 1 teaspoon salt with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one 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 tablespoon cornstarch and 2 tablespoon water; stir into sauce. Add pork, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice. 6 servings.