Oven-fried pork (below)
Sweet-and-Sour Sauce (below)
2 green peppers, cut into 1 inch pieces
2 sm. onions, sliced
2 med. tomatoes, cut into 10 wedges each
1 med. carrot, shredded
6 c. hot cooked rice

Prepare Oven-Fried Pork. Prepare Sweet-and-Sour Sauce; stir in green peppers and onions. Cover and simmer 5 minutes; stir in pork, tomatoes and carrot. Cover and simmer until heated through, about 5 minutes longer. Serve over rice. 10 to 12 servings.

OVEN-FRIED PORK:

1/4 c. butter
2 eggs
1/4 c. water
2 1/2 lbs. pork boneless shoulder, cut into 1 inch cubes
2 c. Bisquick baking mix

Heat oven to 400 degrees. Heat butter in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in oven until melted. Beat eggs and water slightly. Dip pork cubes in egg mixture, then coat with baking mix. Place pork in single layer in pan. Bake uncovered 35 minutes. Turn pork; bake 15 minutes longer.

SWEET-AND-SOUR SAUCE:

1/3 c. granulated sugar
1/3 c. packed brown sugar
1/3 c. cornstarch plus 1 tbsp.
2 cans (15 1/4 oz. each) pineapple chunks in juice, drained (reserve juice)
1/3 c. vinegar
1/3 c. catsup
3 tbsp. soy sauce
1/4 to 1/2 tsp. crushed red pepper

Mix sugars and cornstarch in Dutch oven. Add enough water to reserved pineapple juice to measure 4 1/2 cups. Stir juice mixture, vinegar, catsup, soy sauce and red pepper into sugar mixture. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple; reduce heat.

DO-AHEAD NOTE: Sweet-and-Sour Sauce can be covered and refrigerated up to 24 hours. Just before serving, heat sauce to boiling, stirring occasionally; stir in green peppers and onions. Continue as directed.