1 1/2 lb. boneless lean pork
Vegetable oil for deep frying

MARINADE:

1 tbsp. sherry
1 egg, slightly beaten
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper

BATTER:

3/4 c. all purpose flour
3/4 c. cold water
2 tbsp. cornstarch
1 tsp. salt
1 tsp. baking soda

SWEET AND SOUR SAUCE:

1 green pepper
1 sm. can pineapple chunks, drained
2 sm. tomatoes
1 c. plus 2 tbsp. sugar
1 c. chicken broth
3/4 c. white vinegar
1 tbsp. vegetable oil
2 tsp. dark soy sauce
1 tsp. salt
1 clove fresh garlic, minced
1/4 c. cornstarch, dissolved in 1/3 c. cold water

Trim fat from pork. Use the metal meat tenderizer to break the tissues in the pork. Then cut pork into 3/4 inch pieces. Mix marinade in glass, porcelain bowl; stir in pork. Cover and refrigerate 20 minutes. Wash and seed green pepper and cut into 3/4 inch pieces. Cut each tomato into 8 wedges. Combine batter ingredients; mix until free of lumps.

Heat 1 1/2 inch of oil in wok to 350 degrees. Stir pork pieces into batter until well coated. Fry about 15 minutes at a time until light brown. Drain on paper towel. Increase oil temperature to 375 degrees. Fry pork all at one time until golden brown. Drain on paper towel. Heat sugar, chicken broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy sauce, 1 teaspoon salt, and the garlic to boiling in 3 quart saucepan. Stir cornstarch solution into sauce. Cook and stir until thickened. Stir in green pepper, pineapple, and tomatoes. Heat to boiling; pour over pork. 8 servings.