Sweet and Sour Pork (Goo Lo Yuke)
 
    1 lb. pork butt, cut into 1-inch pieces

    1 green bell pepper, cut into 1/2-inch chunks
    1 onion, cut into wedges
    1 red bell pepper, cut into 1/2-inch chunks
    1 cup canned lichee
    1 cup pineapple chunks

    Marinade:
    2 tbsp. water
    2 tbsp. kikkoman soy sauce
    4 tsp. flour
    4 tsp. cornstarch

    Sauce:
    1/2 cup brown sugar
    1/2 cup vinegar
    1 tsp. salt
    4 tbsp. catsup
    3/4 cup pineapple juice
    4 tsp. cornstarch
 
Drain fruits, prepare sauce mixture.  Marinate pork in meat
marinade for 1/2 hour.

Deep fry pork cubes in a wok for about 3 to 4 minutes until
golden brown.  Drain.  Pour all the oil back into the bottle.
Add sauce mixture into wok and stir until thickened.  Add
green pepper and onions and cook for 2 minutes.  Add pork
cubes and stir until heated through. Add fruits and stir until
they're coated with the sauce.

Cook through making the sauce.  Just before serving, add pork,
vegetables and fruit according to directions.

(Based on a recipe from "The Chinese Village Cookbook." A
practical guide to Cantonese country cooking.  Rhoda Yee,
Yerba Buena Press, San Francisco.  1975.  Posted by Stephen
Ceideberg; March 11 1991.)
 
Yield: 6 servings