4 chicken bouillon cubes dissolved in 2 cups boiling water
1 cup pineapple chunks
1 cup pineapple juice
6 tbsp. Cornstarch
1 cup sugar
6 tbsp. Soya sauce
1 cup vinegar
How to make it
Cut pork into 1 “ cubes. Mix salt pepper, eggs and flour into a paste. Dip meat into paste and lay in hot oil until brown. Cut celery and peppers in pieces, add to meat, add ½ cup chicken soup mixture, pineapple and pineapple juice. Cover and simmer 15 minutes. Combine cornstarch and sugar in saucepan. Blend in soya sauce and vinegar and the rest of the chicken soup. Stir over direct heat until thick and clear and pour over meat mixture. Serves 4.
