'1/2 cup all-purpose flour'
'1/2 teaspoon Aji-no-moto'
'1/2 teaspoon salt'
500g pork loin cut into 2cm cubes
'1 egg, well beaten'
'1/2 cup sugar'
'1/2 cup vinegar'
'1/3 cup pineapple juice'
'1/4 cup ketchup'
'1 teaspoon soy sauce'
'2 tablespoons cornstarch'
'2 tablespoons water'
'1 cup diced pineapple in syrup, drained'
'1 green pepper cut into 1cm pieces for frying'
'1/2 cup all-purpose flour'
'1/2 teaspoon Aji-no-moto'
'1/2 teaspoon salt'
500g pork loin cut into 2cm cubes
'1 egg, well beaten'
'1/2 cup sugar'
'1/2 cup vinegar'
'1/3 cup pineapple juice'
'1/4 cup ketchup'
'1 teaspoon soy sauce'
'2 tablespoons cornstarch'
'2 tablespoons water'
'1 cup diced pineapple in syrup, drained'
'1 green pepper cut into 1cm pieces for frying'
'Mix the flour, Aji-no-moto, and salt'
'Dip the pork loin in the beaten egg and then coat in the flour mixture, making sure the pieces are well covered'
'Fry the pork in a hot skillet with plenty of oil for 6-8 minutes, or until golden brown'
'Remove and drain on paper towels, keeping warm'
'In a deep pan, combine the sugar, vinegar, pineapple juice, ketchup, and soy sauce'
'Bring to a boil and let simmer'
'Mix the cornstarch with water and add to the mixture, stirring constantly'
'Continue cooking until the sauce thickens'
'Reserve'
'Add the hot pork loin, diced pineapple, and green pepper pieces to the sauce'
'Stir well and cook for an additional 5 minutes'
'Serve hot over rice', 'Serves 3-4 portions.'
