1-1/4 lbs raw port from the shoulder or from rib chops
2 small eggs
3-1/2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup pineapple juice, drained from canned chunks
3 tablespoons cornstarch
1/2 cup sugar
1/2 cup white vinegar
3 tablespoons soy sauce
1/3 cup butter
4 medium celery stalks
1 cup boiling water
2 chicken bouillon cubes or 1 cup chicken broth
1/2 cup canned pineapple chunks (generous)
1 cup long grain rice
1/2 teaspoon salt
Almonds

1. Trim most of the fat and bone from the pork and cut into 1-inch pieces. Make a batter by mixing together the eggs, flour, salt and pepper with a rotary beater.

2. Heat the butter in a large frying pan. Coat the pieces of meat with the batter and drop into the hot butter and fry gently to a golden brown. Pour excess fat from the pan.

3. Prepare vegetables by cutting celery into 1/2-inch pieces and the green pepper into 1-inch squares. Add to pan. Dissolve the bouillon cubes in the boiling water and add 1/4 cup broth to pan. Add pineapple chunks and juice. Cover the pan and simmer about 10 minutes, but do not cook vegetables tender – they should still be crisp.

4. In a small pan mix together the cornstarch, sugar, soy sauce, vinegar and ¾ cup left over bouillon broth. Cook, stirring until thick and clear. Pour over the vegetables and mean in the pan and gently mix. Cover and simmer 5 minutes longer. Serve over fluffy boiled rice and, if desired, sprinkle with toasted almonds.

5. Prepare rice by boiling together, covered, the rice, water and salt until all of the water is absorbed. Boil the rice hard, then turn to low to finish.

Serves 4.