SWEET AND SOUR PORK

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.