BATTER:

1 egg, well beaten
1/4 c. flour
1 tsp. salt
Dash of pepper
3 tbsp. milk

Oil for frying 1 c. pineapple cubes with juice 1 lg. green pepper 1/3 c. white vinegar 1/2 c. brown sugar 1 c. bouillon 2 tsp. soy sauce 2 tbsp. cornstarch

Dip pork in batter and fry until golden brown. Set aside.

Combine pineapple, pepper, vinegar, brown sugar, 3/4 cup bouillon and soy sauce. Heat until boiling. Mix cornstarch and remaining 1/4 cup bouillon; stir into sauce and cook until thick. Add pork, stirring carefully. Cook 2 minutes. (Chicken may be substituted for pork.) Serves 4.