INGREDIENTS

1. 1lblean pork loin, cut in bite-size cubes
2. 2eggs, beaten
3. cornstarch
4. peanut oil
5. 1cupsugar
6. 1dashsalt
7. 2tablespoonscornstarch
8. 1/2cuporange juice
9. 1/2cuppineapple juice
10. 1/2cupvinegar
11. 1smallgreen bell pepper, diced
12. 1smallred bell pepper, diced
13. 1cup cubedpineapples
14. 1/2cup slicedonions
15. 3tablespoonsoil
16. 1garlic clove, minced
17. 2-3dried red chili peppers, seeded and chopped

DIRECTIONS

1. Heat peanut oil in skillet.
2. Toss cubed pork in egg, then dredge in cornstarch.
3. Shake off excess cornstarch and fry in hot oil until done through and browned on all sides.
4. Drain on paper towels and keep warm in a 200 degree oven.
5. Combine the sugar, salt, and 2 tablespoons cornstarch in a medium saucepan.
6. Add the orange juice, pineapple juice, vinegar, and tomato paste and stir until blended.
7. Cook over medium heat, stirring constantly, until sauce is thickened. Reduce heat to low.
8. Place 2 tablespoons of oil in a hot wok and add the garlic and hot pepper flakes.
9. Stir fry for a few seconds, then add the bell peppers, pineapple, and onions.
10. Stir fry until vegetables are hot through, but still slightly crisp.
11. Arrange cooked vegetables and pork cubes with steamed rice on a serving plate and serve with the sauce on the side.