|Eggs||2 , beaten|
|Flour||6 Tablespoon (0.25 Cup Plus 1 Tablespoon)|
|Boneless pork shoulder||1 1⁄2 Pound, cut into .75 cubes|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Canned pineapple chunks||20 Ounce, drained|
|Juice||1⁄2 Cup (8 tbs) (Reserved)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Green bell pepper||1 Medium, diced|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
Combine the eggs, flour, milk and salt in a large bowl; mix well.
Add the pork cubes and stir well to coat.
Heat 1 inch of vegetable oil to 375 degrees in a large skillet.
Add the pork; fry for 6 minutes or until golden brown; drain on paper towels.
Combine the 1/2 cup pineapple juice, brown sugar, cornstarch, cider vinegar, tomato sauce, corn syrup, garlic salt and pepper in a Dutch oven; stir well.
Cook overmedium heat until thickened, stirring constantly.
Stir in the pork, pineapple chunks, bell pepper and onion.
Simmer, covered, for 10 minutes.