Title: Sweet & sour pork
 Categories: Meats
      Yield: 8 Servings
 
  1 1/2 lb Pork boneless loin or leg
      1    Egg, slightly beaten
    1/2 c  Cornstarch
      3 tb Oil plus oil for frying
      3 ts Salt
      1 ts Light soy sauce
    1/4 ts White pepper
      2    Tomatoes
      1    Green bell pepper
    3/4 c  Flour
      1 c  Water
      1 ts Baking soda
      1 c  Plus 2 T sugar
      1 ds Chinese Chicken Broth
    3/4 c  White vinegar
      2 ts Dark soy sauce
      1    Clove garlic, finely chopped
      1 c  Pineapple chunks, drained
 
  Trim fat from pork. Cut pork into 3/4-inch pieces. Mix together egg, 2
  tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon
  light soy sauce and 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 oil (1 1/2 inches) in wok to 350F.
  Mix together flour, 3/4 cup water, 2 tablespoons cornstarch, 1
  teaspoon salt and baking soda in medium bowl. Stir pork pieces into
  batter until well coated. Fry about 15 pieces at a time 4 minutes or
  until light brown, turning frequently. Drain on paper towels.
  Increase oil temperature to 375F. 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 oil, 2 teaspoons
  dark soy sauce, 1 teaspoon salt and garlic to boiling in 3-quart
  saucepan. Mix together 1/4 cup cornstarch and 1/4 cup cold water and
  stir into sauce. Cook and stir about 20 seconds or until thickened.
  Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour
  over pork.