1 lb pork loin, cut into thin strips
1 tbsp rice wine or dry sherry
1 tsp minced ginger
1 tsp soy sauce
1 tsp sea salt
Fresh pepper to taste
1 1/4 cup potato starch or corn starch
1 1/4 cup water
2 egg whites
4 oz pineapple slices, cut into chunks
1/2 onion, cut into chunks
1/2 green pepper, cut into chunks
1/2 red pepper, cut into chunks
1/4 english cucumber, sliced thin
1/4 carrot, sliced thin
1 cup water
1 cup pineapple juice
1/4 cup sugar
3 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp potato or corn starch
2 tbsp water
Mix together potato starch and water completely. Let sit for 1 hour so starch sinks to the bottom of the bowl. Discard water. Combine starch with egg whites and mix well.
Mix all the marinade ingredients, then add the pork in. Set aside to marinate.
After pork has marinaded for at least a half hour, add pork into the batter bowl and mix well.
Fill a wok with enough oil to fry the pork completely and heat until it reaches 350f, which takes about 5 minutes. Add the pork in one piece at a time and cook, trying not to crowd the pan. Scoop out into a paper towel and repeat until all slices are cooked.
Pour sweet and sour sauce into a pot, then bring to a boil on medium high heat, then add the carrots and cook for an additional minute. Add remaining fruit and veggies and cook for an additional 2 minutes. Add thickening sauce, then stir and cook until thickened. Remove from heat.
Boil oil again, then refry all the meat, scoop out meat and drain again on a paper towel.
Serve meat on a plate with sweet and sour sauce.