Cube pork. Beat eggs, flour, salt and pepper. Heat oil. Dip pork in batter and fry. Remove from pan and drain. Add peppers, celery, onion, 1/4 cup bouillon water, pineapple and juice to the pan; cover and simmer 10-15 minutes, until vegetables are tender. Mix cornstarch, sugar and the rest of the ingredients and add to pan. Cook on medium, stirring until thick and clear. Add pork and simmer 5 minutes. Serve over rice. Recipe by: Vera Hussey Posted to MC-Recipe Digest V1 #1047 by Carol H
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|Serving Size: 1 Serving (1863g)|
|Recipe Makes: 1|
|Calories from Fat: 1858 (66%)|
|Amt Per Serving||% DV|
|Total Fat 206.4g||275 %|
|Saturated Fat 49.8g||249 %|
|Monounsaturated Fat 101.9g|
|Polyunsanturated Fat 36.9g|
|Cholesterol 2438mg||750 %|
|Sodium 3794.2mg||131 %|
|Potassium 3466.1mg||91 %|
|Total Carbohydrate 88.5g||26 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 76g|
|Protein 152.3g||218 %|
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Calories per serving: 2820
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