1 lb. pork cutlet
1 (20 oz.) can chunked pineapple
1 clove garlic, minced
1 egg, beaten
2 tbsp. flour
3 tbsp. sugar
1/2 tsp. salt
4 bell peppers, chopped
2 lg. onions, chopped
2 tbsp. cornstarch
3 c. vegetable oil
1 tbsp. soy sauce
2 tbsp. rice vinegar

MARINADE:

2 tbsp. soy sauce
2 tbsp. sake

Cut pork into bite size. Combine marinade ingredients and add pork and let stand 30 minutes. Remove from marinade and coat with flour and dip in beaten egg then roll into cornstarch.

Heat oil in a frying pan and deep fry until golden, set aside. Drain oil and cook bell peppers, onion, garlic and fried pork over high heat for 2 to 3 minutes. Add pineapple and stir in soy sauce, sugar, vinegar and salt. Dissolve remaining cornstarch in 1/4 cup of water and add to mixture to thicken. Cook over medium-high heat until thickened.