1 1/2 lbs. pork shoulder or smoked butt
2 eggs
1 c. flour
Oil (enough to cover pork)
3 green peppers, cut in strips
2 c. drained pineapple chunks
3/4 c. dark brown sugar
1 c. cider vinegar
3 tbsp. molasses (optional)
3 tomatoes, peeled and diced
3 tbsp. cornstarch
1 tsp. salt
1/4 tsp. black pepper
2 c. water

Combine eggs, flour, salt and 1/4 cup of water. Add pork cubes and mix well until coated. Fry pork in at least 2 inches of hot oil until golden brown. Drain pork; keep warm.

Combine peppers, pineapple, sugar, vinegar, molasses, black pepper and 1 1/2 cups of water. Put in a pan and bring to a boil, stirring constantly. Add tomatoes and simmer for 5 minutes, stirring occasionally.

Combine cornstarch with 1/4 cup of water and stir into green pepper mixture. Keep stirring; add pork. Simmer 15 minutes. Serves 6.