10 oz. pork loin
1/2 c. cornstarch
1 onion
2 green peppers
2 chili
2 pineapple rings
3 pieces ginger root
2 green onions
1 garlic clove
1/2 c. Sweet Sour Sauce
2 tbsp. cornstarch solution

SEASONINGS:

1/3 tsp. salt
1/2 tsp. sugar
1 tsp. wine
1 tsp. soy sauce
Pinch of pepper
1/4 c. water
1 tsp. cornstarch
1 tbsp. oil

Wash, dry, and chop pork loin into bite-size pieces. Mix seasonings in a bowl with the pork and marinate for 30 minutes.

Coat pork with cornstarch and press lightly with hand. Heat pan with few cups of oil and bring to boil. Deep fry pork until golden. Drain on paper towel. Peel and quarter onion. Core and cut pepper and chili in strips. Cut pineapple into pieces. Section green onion. Mash garlic clove. Deep fry pork again in boiling oil until crispy. Drain.

Heat pan until very hot, bring 2 tablespoons oil to boil. Fry garlic until fragrant. Pour in onion, pepper and chili to saute for a while. Drop in wine and Sweet Sour Sauce to bring to a boil. Slowly stir in cornstarch solution to thicken. Add 1 tablespoon oil, then return pork into pan to mix well. Dish and garnish with sectioned green onion.