Pork:

1 lb. boneless pork, cut into 3/4 inch cubes
2 tsp. soy sauce
1 tsp. salt
1 c. all purpose flour
2 eggs
2/3 c. vegetable oil
2 small onions, quartered
1 small green pepper, cut into 3/4 inch pieces
2 medium tomatoes, cut into 8 wedges
2 (15 1/4 oz.) cans pineapple chunks, drained
Sweet and sour sauce
Hot cooked rice

Combine pork, soy sauce, and salt; stir well. Dredge pork in flour; dip in beaten egg. Dredge again in flour. Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325°F) for 1 minute. Add pork; stir fry 4 to 5 minutes or until browned. Remove from wok; set aside. Drain off oil, reserving 1 Tbsp. drippings in wok. Add onion and green pepper; stir fry 30 seconds. Add pork, tomatoes and pineapple; stir fry 4 to 5 minutes. Stir in sweet and sour sauce; cook until bubbly. Serve over rice.

Sweet and Sour Sauce:

1/2 c. malt vinegar
1/2 c. sugar
1/4 c. orange juice
1/4 c. pineapple juice
1/4 c. tomato paste
1 1/2 tbsp. cornstarch
1/2 tsp. salt

Combine all ingredients except cornstarch in a small saucepan; mix well. Remove 1/4 c. mixture; stir in cornstarch and set aside. Cook juice mixture over medium heat until bubbly. Stir in cornstarch mixture and cook over medium heat until smooth and thickened.

Serves 4.