1 egg, beaten
1 tbsp. sugar
1 tsp. salt
1 tbsp. soy sauce
4 tbsp. oil
1 lb. lean pork, cubed
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut in chunks
1 onion, cut in wedges
1 tomato, cut in wedges
3/4 c. pineapple chunks, drained (reserve juice)
3 tbsp. vinegar
1 tbsp. cornstarch
3 tbsp. brown sugar
2 tbsp. soy sauce
3/4 c. pineapple juice

Combine egg, sugar, salt and 1 tablespoon soy sauce. Add the pork and let stand 20 to 30 minutes. Prepare the garlic, ginger, green pepper, onion, tomato and pineapple. Set aside.

Mix together the vinegar, brown sugar, cornstarch, 2 tablespoons soy sauce and pineapple juice. Set aside. (Sauce.)

Heat the oil in a wok or skillet. Dredge the pork in cornstarch. Fry on all sides until brown. Remove from skillet and keep warm. Stir fry garlic, ginger, pepper and onion 2 to 3 minutes. Add tomato, pineapple and sauce. Cook just until sauce thickens and clears. Return pork. Heat to bubbling and serve over hot rice.