Sweet and Sour Pork

 2 lbs pork loin cut into bite size pieces (pork chops work just fine)

Combine in large, shallow bowl:

1/2 c. all-purpose flour
1/4 c. corn starch
1/2 c. cold water
1 egg
1 t. salt

Add pork and stir to coat pork (sometimes you might need a little more water)

1 can (20 oz) pineapple chunks

Drain juice into small pitcher or 2 c. glass measuring cup, leave pineapple in the can

Add to juice:

1/2 c. packed brown sugar
1/2 c. vinegar
2 t. soy sauce

Stir and set aside (you will need to stir it again when ready to add to skillet or wok).

Prepare white rice to serve 6.

Cut into chunks:

2 peeled carrots (cut diagonally is prettier)
1 peeled small onion
1 seeded bell pepper

mince:

1 clove garlic or use 1/4 t. powdered garlic

Fry pork in skillet or wok in vegetable oil (a spatter screen will save you a lot of grief) until brown on all sides. Drain on paper towels and place in warm oven. When all the meat is cooked, drain the fat.

Add pineapple juice and brown sugar mixture to skillet or wok. Add carrots and onion, cook until carrots begin to get tender. Add garlic, bell pepper and pineapple. Cook until pepper is hot through.

Combine and add to wok or skillet:

2 T. cornstarch
2 T. water

Cook and stir until cornstarch is clear. (If you prefer crispy pork, serve pork separately, but don't let meat eaters hog all the pork.) Add pork and stir to coat. Serve over rice with soy sauce available for garnish.