2 lbs. lean pork shoulder, cut in 3/4" cubes
2 eggs
1 tsp. salt
1/2 c. packed brown sugar
1 tsp. soy sauce
2 tbsp. cornstarch
1 can pineapple chunks
1 c. flour
1 can whole tomatoes
2 tbsp. molasses
1 jar sweet pickles, mixed
1 lg. green pepper, halved
Water, cider vinegar, vegetable oil for frying

1. Simmer pork, covered in 1 cup water in medium size pan, 20 minutes or until tender, drain and chill.

2. When ready to finish cooking, beat eggs slightly with 1/2 cup water in a bowl, beat in flour and salt until smooth. Batter will be thick.

3. Pour oil 1" depth 390 degrees.

4. Dip pork cubes into batter, hold over bowl to let excess batter drop back in bowl.

5. Fry for 15 minutes or until crisp and golden. Drain on paper toweling. Keep warm.

6. Combine tomatoes, brown sugar, molasses, soy sauce, 3/4 cup water in saucepan.

7. Drain liquid from pickles into 1 cup measure, add vinegar to make 3/4 cup. Stir into tomato mixture. Cut pickles into 1/2" cubes.

8. Blend cornstarch with 1/4 cup cold water. Stir into tomato mixture, cook, stirring constantly until sauce thickens. Boil 3 minutes. Stir in pickles, green pepper, pineapple chunks and deep fried pork. Heat again, stirring constantly to boiling point.

9. Spoon into serving bowl. Serve over hot cooked rice.

Pork can be simmered a day ahead and chilled, also the pork can be fried an hour ahead of time and kept warm.