3 lb. lean pork shoulder, cut into chunks
2 eggs
3 tbsp. water
1 1/2 c. flour
3 3/4 tsp. salt
1/2 tsp. ginger
1 (30 oz.) chunk pineapple
1 med. pepper, cut into strips
1 med. onion, chopped
1/2 c. vinegar
1/4 c. water
1/4 c. brown sugar
3 tbsp. cornstarch
1 tbsp. Worcestershire sauce

Beat eggs and 2 tablespoons water together and coat meat. Mix flour, salt, ginger together and coat meat. Fry meat in corn oil. Drain pineapple and enough water to make 1/2 cup liquid. Add cornstarch to thicken.

In a large saucepan, boil vinegar, 1/4 cup water and brown sugar. Saute vegetables. Add to saucepan. Add pineapple-cornstarch mixture and let thicken. Add meat and chopped pineapple. Heat thoroughly and serve on rice.