Sweet and Sour Pork

I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  egg, beaten
• 1⁄4 cup all-purpose flour
• 1⁄4 cup cornstarch
• 1⁄2 teaspoon salt
• 1 (15 ounce) can chicken broth, divided
• 1 1⁄2 lbs boneless pork, cut into 1 inch cubes
• 1  medium green pepper, chopped
• 1⁄2 cup carrot, thinly sliced
• 1⁄2 cup celery, thinly sliced
• 3⁄4 cup sugar
• 1  clove garlic, minced
• 3  teaspoons soy sauce
• 1⁄2 cup red wine vinegar
• 3  tablespoons cornstarch
• 1⁄4 cup cold water
• 8  ounces pineapple chunks, drained
• 2  small tomatoes, cut in wedges
•  hot cooked rice

Directions

1. Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
2. Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
3. Drain.
4. Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
5. Cook until vegetables are tender but not browned.
6. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
7. Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
8. Stir cornstarch mixture into vegetable mixture.
9. Cook until thickened and bubbly.
10. Add pork, pineapple and tomato; cook just until well heated.
11. Serve over rice.