1 egg, slightly beaten
1 tbsp. pure olive oil
2 lbs. pork, cut into cubes
6 tbsp. cornstarch or all-purpose flour
3 carrots, peeled and sliced diagonally
1/4 c. white distilled vinegar
1/2 c. water or reserved pineapple juice
1 1/2 tsp. soy sauce
Dash of pepper
1 sm. clove garlic, peeled and finely minced
5 tbsp. sugar
2 c. pure vegetable oil for deep frying
1 (7 3/4 oz.) can unsweetened pineapple chunks, drained, reserving the liquid
1/2 tsp. unsulphured Chinese bead molasses (optional)

In a bowl, beat the egg with the olive oil. Dip the pork cubes in 5 tablespoons of the cornstarch, then in the egg-oil mixture and then again in the cornstarch. Set aside.

In a saucepan, cook the carrots in a small amount of boiling, salted water for 1 minute. In a separate bowl, make the sweet-sour sauce: Mix together the vinegar, water or pineapple juice, soy sauce, pepper, garlic, and sugar. Set aside.

In a deep skillet, slowly heat the vegetable oil. Fry the pork cubes until browned; drain on paper towels.

In a small bowl, mix the remaining 1 tablespoons cornstarch with 1 tablespoon of water. In a skillet over high heat, bring the sweet-sour sauce to a boil; add the cornstarch mixture and stir until the gravy thickens. Add the cooked carrots and the canned pineapple; stir. Quickly stir in the pork and Chinese bead molasses, continuing to stir until all is well coated. Serves 4.