1 1/2 lb Pork boneless loin or leg

      1    Egg, slightly beaten

    1/2 c  Cornstarch

      3 tb Oil plus oil for frying

      3 ts Salt

      1 ts Light soy sauce

    1/4 ts White pepper

      2    Tomatoes

      1    Green bell pepper

    3/4 c  Flour

      1 c  Water

      1 ts Baking soda

      1 c  Plus 2 T sugar

      1 ds Chinese Chicken Broth

    3/4 c  White vinegar

      2 ts Dark soy sauce

      1    Clove garlic, finely chopped

      1 c  Pineapple chunks, drained

  Trim fat from pork. Cut pork into 3/4-inch pieces. Mix together egg, 2
  tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon
  light soy sauce and white pepper in medium bowl. Stir in pork. Cover and
  refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into
  1-inch pieces. Heat oil (1 1/2 inches) in wok to 350F. Mix together flour,

  3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and baking soda in

  medium bowl. Stir pork pieces into batter until well coated. Fry about 15
  pieces at a time 4 minutes or until light brown, turning frequently. Drain
  on paper towels. Increase oil temperature to 375F. Fry pork all at one time
  1 minute or until golden brown. Drain on paper towels. Place pork on heated

  platter. Heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy
  sauce, 1 teaspoon salt and garlic to boiling in 3-quart saucepan. Mix
  together 1/4 cup cornstarch and 1/4 cup cold water and stir into sauce.
  Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell
  pepper and pineapple. Heat to boiling and pour over pork.