Gwoo Lo Yook (Crisp Fried Pork With Sweet & Sour Sauce)

Cut pork into 1/2-inch slices, then into 1-inch squares. Place pork in bowl and mix with soy sauce, wine, salt, pepper and five spice powder. Refrigerate while preparing batter.

Mix flour and warm water into a smooth batter with a wooden spoon, stir in oil, allow to stand for 30 minutes. Beat egg white until stiff and fold into batter.

Heat oil in deep-fat fryer to 350 degrees F. Dip pieces of pork in batter, and deep fry a few at a time until pork is cooked and batter golden. Drain on paper towels and set aside. Repeat process until all pork is cooked. Set aside and make sauce.

Shortly before serving, reheat oil on high heat 450 degrees F, and once more fry pork, a few pieces at a time, for just a few seconds. This second frying makes the batter very crisp. Drain again on paper towels.

Arrange fried pork on a serving platter, pour hot Sweet Sour Sauce over and serve immediately.

For Sweet Sour Sauce: Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl and stir until sugar dissolves.

In small cup, mix cornstarch with about 1 tablespoon cold water.

Heat peanut oil in large frying pan, add onions, garlic, ginger and the remaining vegetables, except pineapple, and stir-fry for 2 minutes. Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened.

Remove from heat and stir in the pineapple.