1 lb. lean boneless pork
1/2 C. flour
1-1/4 tsp salt
1/2 tsp. baking powder
1/2 C. water
1 can (1 lb. 4oz.) pineapple chunks in own juice
1 T. cornstarch
2 T. distilled white vinegar
1 medium green pepper, seeded
3 carrots
vegetable oil for frying
1/4 C. sugar
1. Cut pork into 1-inch cubes. Combine flour, 1 tsp. salt and the baking powder in a medium-sized bowl; add water, stirring until smooth. Add pork cubes; stir until coated.
2. Drain juice from pineapple into a 1 C. measuring cup; stir in cornstarch, vinegar and remaining salt. Cut green pepper into 1-inch squares. Cut carrots into paper-thin diagonal slices.
3. Heat 1-inch of oil in 4-qt. saucepan or dutch oven to 370 degrees. Fry pork cubes until golden brown, removing browned pieces with slotted spoon to paper towel to drain. Cut one cube to make sure pork is fully cooked.
4. Carefully pour off all oil from pan. Return 1 T. oil to pan. Add carrots; stir-fry 1 minute. Add green peppers; stir-fry 2 minutes; remove to small bowl. Add sugar to pan. Heat until melted and amber in color, watching carefully so that it does not burn. Remove pan from heat.
5. Restir cornstarch mixture; pour over melted sugar. It will sizzle, but stir until smooth. Cook over medium heat until thickened and bubbly. Return vegetables; cook until carrots are tender. Add pineapple and pork cubes; spoon onto platter; serve with rice