1/4 c. butter
2 lg. eggs
1/4 c. water
2 1/2 lbs. boneless pork shoulder, cut into 1" cubes
2 c. Bisquick mix
2 green peppers, cut 1"
2 sm. onions, sliced
2 med. tomatoes, cut into 10 wedges
1 med. carrot, shredded
6 c. hot cooked rice

SAUCE:

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

Prepare oven fried pork. Prepare sweet and sour sauce; stir in green pepper 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: Heat oven to 400 degrees. Heat butter in jelly roll pan, 15 1/2" x 10 1/2" x 1", 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: 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, 24 hours in advance, refrigerate. Just before serving heat to boiling and add peppers and onions.