1 lb. pork tenderloin, cubed
1 carrot, cut diagonal
1 red pepper
1 green pepper
1 tsp. tomato coloring (optional)
1/3 c. clear chicken broth

SAUCE:

1 c. pineapple cubes
1/4 c. white vinegar
1/4 c. sugar
4 tbl. light soy

BATTER:

Corn starch for dredging
3 beaten eggs
  1. Cut pork into bite size cubes.
  2. Boil or fry cubes 15 minutes. Let cool.
  3. Assemble sauce ingredients.
  4. Cut up carrots and pepper. Fry carrots 5 minutes then add peppers. Cover 1 minute. Set aside.
  5. Heat 2-3 c. oil. Dip pork into egg, corn starch batter and deep fry till brown. Heat sauce ingredients in pot. Put pork, peppers, and carrots on platter. Pour sauce over liberally. Mix well.