Portions: Preperation time: 40 min Tested: Complexity: Storage/Preperation Catagories: Far East
Ingredients
400.0g   fresh pork tederloin, 1.0ts   salt, 1.0   white pepper, 1.0ts   chinese fivs spice powder, 0.25   monosodium glutamate, 2.0   eggs, 25.0ml   chinese wine, 25.0ml   light soya sauce, 50.0g   constarch,    oil for deep frying, 1.0   brown onion, 1.0   green pepper, 2.0   carrots, 30.0mm   cucumber, 2.0   fresh red chillies, 15.0mm   frsh ginger, 1.0clove   garlic, 200.0ml   chicken stock, 25.0ml   chinese wine, 25.0ml   light soya sauce, 2.0ts   dark soya sauce, 25.0ml   vinegar, 25.0ml   fresh lemon juice, 25.0g   tomato sauce, 50.0g   sugar, 75.0g   canned pineapple chunks, 1.0   cornstarch,

Directions:

o	Cut the pork into bite size pieces and season with salt, white pepper, five‑spice powder and monosodium glutamate. Beat the eg, add the Chinese wine and soya sauce and pour over the pork.
o	Allow the meat to marinate for 30 minutes then remove and coat w the cornstarch. Heat the oil in a wok and when very hot, deep‑fry the pork until it is thoroughly cooked and the outside is gold and crispy. Pour away most of the oil and set the meat aside to drain.
o	Chop the onion, green pepper and tomato fairly coarsely, slice the carrots and cucumber, cut the chillies and ginger into julier strips and crush the garlic. Place the wok over a high heat and stir‑fry the vegetables for ~2 minutes then add the stock, Chinse wine, soya sauce, vinegar, fresh lemon juice, tomato sauce and sugar and bring to the boil.
o	Stir to blend thoroughly and to dissol the sugar then add the chunks of pineapple, lower the heat and allow to simmer gently for 3 minutes.
o	Mix the cornstarch witl small quantity of cold water and stir into the sauce to thicken slightly. Arrange the pork on a large serving plate, pour the sauce top and serve immediately.

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