1 lb. lean pork, cut in 1 inch cubes
Oil for deep frying
1 c. pineapple cubes
1 lg. green pepper, cut in lg. pieces
1/3 c. vinegar
1/2 c. brown sugar, packed
1 c. chicken bouillon
2 tsp. LaChoy soy sauce
1 lg. or 2 sm. tomatoes, cut in 6 pieces
2 tbsp. cornstarch
1 egg, well beaten
1/4 c. flour
1 tsp. salt
Dash pepper
3 tbsp. milk

Mix egg, flour, salt and pepper and milk together to make a thin batter. Dip pork in batter and fry a few pieces at a time in deep hot oil, about 350 degrees, until golden brown.

Combine pineapple, green pepper, vinegar, brown sugar, 3/4 cups chicken boullion and soy sauce. Heat until boiling. Mix cornstarch and remaining 1/4 cup bouillon. Stir into sauce. Cook until thickened. Add tomato and pork, stirring carefully. Cook about 2 minutes. Serve immediately with hot cooked rice. Serves 6.