2 c. cubed pork (1 lb.)
1 tbsp. dry sherry
1 tbsp. soy sauce
3 tbsp. cornstarch
1/2 tsp. salt
2 c. vegetable oil
1 clove garlic, crushed
1 tbsp. vegetable oil
2 tbsp. cornstarch
1/3 c. water
1 c. pineapple chunks

SAUCE:

2/3 c. sugar
1/3 c. pineapple juice
1/4 c. catsup
1/2 c. cider vinegar
2 tbsp. soy sauce

Mix sherry, soy sauce, cornstarch, and salt to smooth paste. Coat pork. Heat oil. Fry meat with coating until browned. Drain meat. Mix all sauce ingredients together. Heat 1 tablespoon oil. Brown garlic. Add sauce mixture. Bring to boil. Add 2 tablespoons cornstarch and 1/3 cup water mixture. Stir until thicken. Add pineapple chunks and pork. Heat. Serve with rice.