Hawaiian Pork

1 lb Pork shoulder
2 Eggs
1/4 c Flour
1 ts Each salt and pepper
1/2 c Oil
3 Green peppers; cut in chunks
4 Stalks celery; cut in chunks
1 Onion; cut in chunks
2 Chicken bouillon cubes; in 1 cup hot water
1/2 c Pineapple chunks in juice
1 tb Soy sauce
1/2 c Vinegar

Cube pork. Beat eggs, flour, salt and pepper. Heat oil. Dip pork in batter and fry. Remove from pan and drain. Add peppers, celery, onion, 1/4 cup bouillon water, pineapple and juice to the pan; cover and simmer 10-15 minutes, until vegetables are tender. Mix cornstarch, sugar and the rest of the ingredients and add to pan. Cook on medium, stirring until thick and clear. Add pork and simmer 5 minutes. Serve over rice.

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