1 lb. boneless pork (cut to chunks)
1 green pepper (sliced)
1/2 onion (sliced)
1 sm. carrot or red pepper (sliced)
1 sm. can pineapple chunks
1 slice ginger root
1 clove garlic
2 c. oil (use for frying)

PORK MARINADE:

2 tbsp. soy
1 tsp. sugar
Sprinkle pepper
Sprinkle garlic powder
1/2 tbsp. cornstarch

BATTER:

1 c. flour
4 tbsp. cornstarch
1 tsp. baking powder
Sufficient amount of water to mix until thick and smooth

SWEET AND SOUR SAUCE:

(A & B part, see instructions)

A:
4 tbsp. vinegar
4 tbsp. sugar
2 tbsp. ketchup
1/2 c. water (or use pineapple juice)
1/2 tsp. salt

B:
1 1/2 tbsp. cornstarch
1/2 c. water

1. Marinate pork chunks for 20 minutes.

2. Put half batch of pork into batter.

3. Prepare 2 cups of oil (medium-high), deep fry battered pork chunks in oil until golden; remove. Fry another half batch; set aside.

4. With a clean wok, heat 1 tbsp. oil. Brown 1 ginger and garlic, discard. Stir-fry pepper, onion and carrot for 2 minutes.

5. Pour in A. Part of Sweet and Sour Sauce, boil for 1 minute. Add in B. Part. Keep stirring until liquid is red and clear.

6. Mix fried pork with sauce and serve. Or serve separate.