MARINADE:

1 egg
1 tsp. salt
1 tbsp. sugar
1 tbsp. soy sauce

INGREDIENTS:

1 clove garlic, minced
1 green pepper, cut into chunks
1 tomato, cut into wedges
1 lb. lean cubed pork
4 slices ginger root, chopped (optional)
1 onion, cut into wedges
1/2 c. pineapple chunks
4 tbsp. oil

SAUCE:

3 tbsp. vinegar
2 tbsp. soy sauce
3/4 c. pineapple juice
3 tbsp. brown sugar
1 tbsp. cornstarch

Prepare marinade and add one pound lean cubed pork to marinade for 20-30 minutes. Heat four tablespoons of oil in skillet; dredge meat in cornstarch and fry on all sides until brown and done. Remove from skillet and keep warm.

Pour off fat to two tablespoons. Stir fry peppers, onions and garlic for 2-3 minutes. Add tomato, pineapple and sauce. Cook until sauce thickens. Return pork to skillet; heat to bubbling and serve immediately with hot rice.