Ingredients

• 12 ounces boneless pork butt
• 1 cup all-purpose flour
• 1 large egg
• vegetable oil (for deep frying)
• 1/2 small red bell pepper, seeds and ribs removed and cut into 1 inch squares
• 1/2 medium onion, peeled and cut into 4 wedges
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/2 cup white vinegar
• 2 tablespoons dry sherry or 2 tablespoons rice wine
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 4 canned lychees, peeled, and cut in half
• 1/2 pineapple, peeled, cored and cut into 1 inch pieces

Instructions

1. Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.

2. Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.

3. When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.

4. Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.

5. Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.