Paprika Pork

 Sweet and sour pork

¼ cup flour

1 teaspoon salt

Dash of pepper

3 tablespoons milk

1 egg

1 pound lean boneless pork, cut into 1 inch cubes

Vegetable oil

1 (8 ounce) can pineapple chunks, undrained

1 large green pepper, seeded and cup into 1 ½ inch cubes

1 cup chicken broth, divided

½ cup firmly packed brown sugar

3 tablespoons vinegar

2 teaspoon soy sauce

2 tablespoons cornstarch

1 small tomato, quartered

Hot cooked rice

Combine flour, salt, pepper, milk, and egg; beat until smooth. Dip pork cubes in batter, coating well; deed fry in hot oil (375 degrees) for 5 minutes or until golden brown. Drain and set aside.

Drain pineapple, reserving 2 tablespoons of juice. Combine pineapple chunks, juice, green pepper, ¾ cup chicken broth, brown sugar, vinegar, and soy sauce in a large skillet. Bring to a boil. 

Combine cornstarch and remaining chicken broth, stirring until smooth; stir into pineapple mixture. Cook over medium heat until thickened and bubbly. Stir in pork and tomato. Serve immediately over rice. Yields: 4 servings