2 eggs, beaten
1/4 c. plus 2 tbsp. all-purpose flour
2 tbsp. milk
1 tsp. salt
1 1/2 lb. boneless pork shoulder, cut into 3/4" cubes
Vegetable oil
1 (20 oz.) can pineapple chunks, undrained
1/4 c. finely packed brown sugar
2 tbsp. cornstarch
1 (8 oz.) can tomato sauce
1/4 c. cider vinegar
1/4 c. light corn syrup
1/4 tsp. garlic salt
1/8 tsp. pepper
1 med. size green pepper, cut into 1" squares
1/2 c. thinly sliced onion
Hot cooked rice

Combine eggs, flour, milk and salt; mix well. Add pork cubes, stirring to coat. Heat 1 inch of oil in a large skillet to 375 degrees; add pork, and fry 6 minutes or until golden brown. Drain well.

Drain pineapple, reserving 1/2 cup liquid; set pineapple aside. Combine reserved pineapple liquid and next 7 ingredients in a Dutch oven; stir well. Cook over medium heat, stirring constantly, until thickened. Stir in pork, pineapple chunks, green pepper and onion. Cover and simmer 10 minutes. Serve over hot cooked rice. Yield 6-8 servings.