2 lb. boneless pork loin, cut into 1/2" cubes
1/4 c. soy sauce
Cornmeal
2 or more eggs, beaten
Flour
Oil for frying
1 lg. onion, cut into eighths
1 lg. green pepper, cut into 1" squares
1 c. pineapple chunks, drained (reserve juice)
2 sm. tomatoes, cut into thin wedges (I don't use this)
Sweet & Sour Sauce

SWEET AND SOUR SAUCE:

1/2 c. pineapple juice (use juice from canned pineapple chunks)
1/4 c. wine vinegar
2 tbsp. oil
2 tbsp. brown sugar
1 tbsp. soy sauce
1/2 tsp. pepper
1 tsp. cornstarch
2 tsp. water

Toss pork cubes with soy sauce. Roll the cubes in cornstarch, then in beaten egg, then in flour. Fry in hot oil until golden brown. Drain on paper towels and keep warm in 350 degree oven.

Heat 1 tablespoon oil in wok over high heat. Add onion and stir fry for 2 minutes. Add green pepper and stir fry an additional 2 minutes. Add pineapple and tomatoes and stir fry 1 minute. Return pork cubes to wok, add sauce and stir until thoroughly heated. Serve with hot, steamed rice.

Sweet and Sour Sauce: Combine pineapple juice, vinegar, oil, brown sugar, soy sauce and pepper in saucepan. Bring to a boil and add cornstarch which has been mixed with water. Stir until clear and slightly thickened.