INGREDIENTS

1 pound lean pork (cut into 3/4 inch squares)
1 egg
1 cup flour
1/2 teaspoon salt
4-5 cups vegetable oil
15 lychees (canned and drained)
1 cup pineapple chunks (drain and reserve pineapple juice)
1 medium green pepper (cut into 1/2 inch pieces)
1 teaspoon soy sauce
1/2 cup sugar
1/4 cup ketchup
1/2 cup vinegar
2 tablespoons cornstarch

COOKING METHOD

Beat egg well. Coat pork by dipping into beaten egg.

In a pan, place 1 cup flour, 1/2 teaspoon salt, and the egg-coated pork.

Mix well until pork is thoroughly coated with flour and remove from pan.

In a deep fry utensil, place 4-5 cups vegetable oil.

Bring oil to a boil (360 degrees F), drop in coated pork and deep fry 6 to 8 minutes until browned and done. Remove pork and drain on absorbent paper toweling. Keep warm.

Chop medium green pepper into 1/2 inch pieces.

In a wok or deep skillet, place 1 teaspoon soy sauce, 1/2 cup sugar, 1/3 cup pineapple juice, 1/4 cup ketchup, and 1/2 cup vinegar.

Blend all ingredients well and bring to a boil.

Add gradually 2 tablespoons cornstarch. Make paste with 2 tablespoons water.

Continue to boil at high heat, stirring continuously until sauce thickens.

Add pre-cooked pork, lychees, pineapple chunks, and sliced green pepper.

Turn and mix rapidly for about 5 minutes or until all ingredients are very hot. Serve with hot steamed rice.