1-1/4 lbs raw port from the shoulder or from rib
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
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
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.