3 lg. green peppers, cut in 6 pieces each

Cook in boiling water until almost tender, about 8 minutes.

In a 10 inch heavy frying pan, heat:

3/4 c. oil or fat
1 tsp. salt
1 sm. garlic clove, finely chopped

Make a batter by beating together:

1 egg
2 tbsp. flour
1/2 tsp. salt
Dash of pepper

Cut 1 pound pork in 1/2 inch cubes. Pour the batter over so that each piece is lightly coated and place pieces in the frying pan. Brown over a moderately hot flame until golden brown on both sides. Pour out all but 1 tablespoon of oil. Add 1/3 cup chicken bouillon.

Cut 4 slices of pineapple into 6 pieces each. Place pineapple and green peppers in the frying pan with the pork. Cover pan tightly. Cook over a very low flame about 10 minutes.

Blend together and add:

2 1/2 tbsp. cornstarch
2 tsp. soy sauce
1/2 c. vinegar
1/2 c. sugar
2/3 c. chicken bouillon

Stir constantly until juice thickens and the mixture is very hot. Serve immediately with hot boiled rice.