1 lb. pork steaks, cut into 1 1/2 cubes

In bowl combine and mix well:

1 egg
1/4 c. cornstarch
1/4 c. flour
1/4 c. chicken broth

Dip pork pieces in batter; deep fry for 5-6 minutes or until golden brown. Drain well; keep warm.

SAUCE:

3 tbsp. brown sugar
1/2 tsp. salt
2 tbsp. cornstarch
1 (15 1/2 oz.) can pineapple chunks, drained (reserve 2/3 c. pineapple liquid)
1/3 c. white vinegar
1 tbsp. soy sauce
1/3 c. water
1 tbsp. Worcestershire sauce
1 lg. green pepper, cut in strips
1 lg. onion

In bowl combine brown sugar, cornstarch, salt; gradually add pineapple juice, vinegar, water, soy sauce and white sauce. Blend well. Place sauce in wok or large pan; cook until thickens. Add meat, peppers, onions and pineapple chunks. Cook until well heated, 6-8 minutes, until vegetables are crisp. Serve over rice.