1 lb. lean boneless pork, cut into 1-inch cubes
2 c. Rice Chex cereal, crushed to 1 c.
1 pkg. (2 1/2 oz.) sweet & sour sauce mix
1 lg. green pepper, cored & cut into 3/4 inch sq.
1 can (8 oz.) pineapple chunks, drained
1/2 c. all-purpose flour
1 1/2 tsp. baking powder
2 eggs, slightly beaten
3 tbsp. peanut oil, divided
Cooked rice
Oil for frying
1/4 c. soy sauce
1/2 tsp. salt
1/4 c. water

Preheated 350 degree deep fryer. In shallow baking dish combine pork cubes and soy sauce. Refrigerate covered for 20 minutes, stirring once. Drain.

In medium, bowl combine flour, baking powder, salt and cereal. Add eggs, water and 2 tablespoons peanut oil. Mix well. Add pork cubes to cereal mixture. Coat well. Drop five pieces of coated pork into hot oil with slotted spoon. Fry 2 1/2 to 3 minutes or until done. Drain on absorbent paper. Place meat in oven to keep warm.

Meanwhile, prepared sweet and sour sauce mix according to package directions. Set aside. In large skillet heat remaining 1 tablespoon peanut oil. Add green pepper. Stir fry 2 to 3 minutes or until peppers are tender crisp. Add pineapple and sauce. Heat thoroughly. Serve over rice with pork. Makes 4 servings. Measure and crush cereal in glass measuring cup.