Piquant pork

Here is a recipe with alot of ingredients and is again from 1967.

Piquant pork
Mrs. Ann Hunt

1 pound boneless pork
1 8-oz can pineapple chunks
juice from pineapple
1/4 cup maraschino cherries
juice from cherries
4 -oz sweet pickle chunks
juice from pickles
1 medium tomato
2 cloves garlic
2 Tablespoons soy sauce
1 Tablespoon dry sherry
1/2 teaspoon salt
3 teaspoons cornstarch
2 cups vegetable oil
1 Tablespoon oil for sauce

cut pork into 1-inch cubes. combine sherry, salt and 1 teaspoon cornstarch. Let stand 20 minutes. Drain pineapple, cherries and pickles, saving juices. Wash and cut tomato into 8 pices. Crush garlic cloves. Dissolve remaining 2 teaspoons cornstarch into 1 Tablespoons cold water. Deep fry pork in oil at 375 degrees for 5 to 6 minutes, or until golden brown. Drain off oil and place pork on warm platter. Pour sauce over pork.

Sauce

Heat 1 Tablespoons oil with crushed garlic over high heat 1 minute. Remove garlic. Add juice of pineapple, cherries and pickles. Add soy sauce and bring mixture to a boil and add cornstarch. Add fruit and tomato sections. Heat and pour over pork.