Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pork tenderloin
  2                     green bell peppers
  4             slices  pineapple
                        (or 1 cup cantonese pickles)
     1/2           cup  cornstarch
  6               cups  oil
                        ***PORK MARINADE***
     1/2      teaspoon  salt
     1/2    tablespoon  soy sauce
  1         tablespoon  cornstarch
  1         tablespoon  cold water
  1                     egg yolk
                        ***SEASONING SAUCE***
  3        tablespoons  vinegar
  4        tablespoons  sugar
  4        tablespoons  tomato catsup
  5        tablespoons  cold water
  3          teaspoons  cornstarch
  1           teaspoon  salt
  1           teaspoon  sesame oil

Preparation:

Pound pork with the back of a cleaver (this is to tenderize the pork), then cut into 1-inch squares. Soak with marinade for at least 1/2 hour. Cut green pepper into halves, remove seeds and membranes, and cut into 1-inch squares. Next cut 4 slices of pineapple into the same size squares. Set aside. Heat 6 cups oil. While oil is heating, coat each piece of pork in 1/2 cup cornstarch. When oil is ready, fry pork until brown and done (about 2 minutes). Take out, reheat oil then fry once more until crispy. Remove pork and drain off oil from frying pan. Put back into frying pan 2 Tbs oil, fry the green pepper and pineapple, stirring constantly. Add the seasoning sauce continuing to stir fry, until thickened. Turn off heat. Add the pork, mix well and serve immediately.

Nutritional Information:

13706 Calories (kcal); 1342g Total Fat; (86% calories from fat); 108g Protein; 376g Carbohydrate; 508mg Cholesterol; 3980mg Sodium