Sweet and Sour Pork
This was great, and really filling! I added some coarse chopped sweet onion (about the same size pieces as the green peppers) as that's what I'm used to at restaurants. Be sure to have at least an inch of oil at the right temperature - the person who had trouble with the batter may not have used enough for the pork to float while they cooked, which may have allowed the batter to rub off. Very tasty - will make again!