PORK BATTER:

1/2 c. cornstarch
1/8 tsp. pepper
1/4 tsp. salt
3 egg yolks
1/4 c. water
1 lb. pork stir fry
1 onion
1 green pepper

SAUCE:

1 c. pineapple, drained
1 1/2 c. instant chicken broth
1/2 c. sugar
2 tsp. brown sugar
1/3 c. vinegar
1 tsp. soy sauce
1 tbsp. ketchup

THICKENER:

2 tbsp. cornstarch
1/4 c. water

Mix cornstarch, pepper and salt together. Add egg yolks and water. Mix until smooth. Dip pork to coat and fry in 1 tablespoon oil until brown. Set aside.

Mix all ingredients for sauce together in medium saucepan. Cook over medium heat, boil and thicken with cornstarch and water. Pour sauce over fried pork and add green peppers and onion, cut in strips. Simmer over low heat for at least 1 hour for best flavor. (Even longer is better.) Substitute the remaining pineapple juice for the pineapple in the sauce recipe and you have an excellent sauce for dipping egg rolls!