2 eggs, well beaten
6 tbsp. all-purpose flour
2 tbsp. milk
1 tsp. salt
1 1/2 lbs. boneless pork shoulder, cut in 1 inch cubes
Wesson oil
1/4 c. brown sugar, packed
2 tbsp. cornstarch
1 (8 oz.) can Hunt's tomato sauce
1/4 c. cider vinegar
1/4 c. light corn syrup
1 (20 oz.) can pineapple chunks, drained (reserving 1/2 c. juice)
1/4 tsp. garlic salt
1/8 tsp. pepper
1 green pepper, cut in 1 inch sqs.
1/4 onion, sliced into thin strips
Hot cooked rice

In a medium bowl, mix eggs, flour, milk, and salt until smooth. Add pork cubes; stir to coat well. In a 12 inch skillet, heat 1 inch Wesson oil to 375 degrees. Transfer pork to skillet with a slotted spoon, allowing excess batter to drain off. Fry pork cubes about 10 minutes until coating is crisp and golden and pork is tender. Remove meat and drain well.

Meanwhile, combine brown sugar and cornstarch in a large saucepan. Add Hunt's tomato sauce, vinegar, corn syrup, reserved pineapple juice, garlic salt, and pepper. Cook over medium heat until thickened, stirring frequently. Reduce heat; add green pepper, pineapple chunks, onion, and cooked pork. Simmer 10 minutes, covered. Serve over rice. Makes 6 servings.