1 1/2 lbs. boneless pork
1/4 c. soy sauce
1 tbsp. sherry (can omit)
1 c. chicken broth
20 1/2 oz. can pineapple chunks, drained and juice reserved
1/4 c. packed brown sugar
1 tbsp. cornstarch
1/3 c. vinegar
1/8 tsp. salt
1 sm. green pepper, cut into chunks or strips
1 med. onion, cut in eighths
1 lg. tomato, cut in sm. wedges (can make without)

Cut meat into small strips or chunks, after you trim the fat off. Combine with soy sauce and sherry (with or without sherry). Toss, let stand at least 1 hour. Reserve marinade. Brown pork slowly. Add reserved marinade, 3/4 cup chicken broth. Simmer 30-45 minutes. Add remaining broth, add 1/4 cup syrup with brown sugar, cornstarch, vinegar, 2 tablespoon soy sauce and salt.

Cook, stirring until it thickens and clear. Add green pepper and onion, cover, cook a few minutes. Add pineapple and tomato, if desired. Cook a few minutes longer. Nice served over rice.