Instructions: 1. Mix corn starch, flour and egg. Add enough water to make smooth batter

(au rouban).

2. Bring sugar, vinegar, pineapple juice and food coloring to a boil.

3. Mix cornstarch with water and add gradually to boiling mixture until sauce thickens. Cover and reduce heat to warm.

4. Heat oil to 375F. 4. Dip pork in coating and drop into oil. Brown in oil for 3-4 minutes. If pot is small, fry in two batches so that temperature of oil does not drop too much on addition of meat, and allow oil to reheat between batches.

5. When second batch is almost done, put first batch back in to reheat.

6. While meat is deep frying, heat wok. Add peanut oil and peppers, stir fry for 2 minutes.

7. Add pineapple, stir fry for another 2 minutes.

8. Remove meat from oil, drain on paper towels, and add to wok.

9. Add sauce to wok and stir to coat.

Notes: Makes 6 Cups

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