1 1/2 lb. pork boneless loin or leg
1 egg, slightly beaten
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1 tsp. light soy sauce
1/4 tsp. white pepper
2 tomatoes
1 green bell pepper
Vegetable oil
3/4 c. all purpose flour
3/4 c. water
2 tbsp. cornstarch
1 tsp. salt
1 tsp. baking soda
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 garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 (8 1/4 oz.) can pineapple chunks, drained

Trim fat from pork, cut fork into 3/4 inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in medium bowl; stir in pork. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into 1 inch pieces.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in medium bowl. Stir pork pieces into batter until well coated. Fry about 15 minutes at a time 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry pork all at one time 1 minute or until golden brown; drain on paper towels. Place pork on heated platter.

Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoon soy sauce, 1 teaspoon salt and the garlic to boiling in 3 quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper, and pineapple. Heat to boiling, pour over pork.