Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork shoulder, boneless; cut 16 oz Pineapple chunks
-into 1-inch cubes 1/4 c Cornstarch
2 Eggs 1/2 c Sugar
1/4 c Flour, all-purpose 1/2 c Vinegar
1 ts Salt 1/4 c Soy sauce
1/4 ts Pepper 12 Cherry tomatoes; peeled
1/3 c Bacon drippings Chinese noodles or cookd ric
3 md Peppers, green

Cut meat and set aside. Beat together eggs, flour, salt, and pepper.
Thoroughly coat cubes of pork in egg-flour batter. Brown on all
sides in hot drippings. Cover tightly and cook slowly for about 30
minutes. Pour off drippings.

Remove stems and seeds from green peppers. Cut peppers into 1-inch
squares and boil 5 minutes in water to cover. Drain. Drain
pineapple, reserving liquid. Add water to pineapple liquid to make 1
cup. Add green pepper and pineapple to meat. Cover and simmer 5
minutes. Mix together cornstarch and sugar. Stir in pineapple juice,
vinegar, and soy sauce. Cook, stirring constantly, until clear, about
2 minutes. Pour over meat mixture and mix lightly; simmer 4 to 5
minutes. Fold in tomatoes. Serve over Chinese noodles or cooked rice.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-08-94

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