1 1/2 lb. lean pork shoulder, cut in 2 x 1/2 inch strips
1 (No. 2) can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
2-3 tbsp. soy sauce
1/2 tsp. salt
1 sm. green pepper, cut in strips
1/4 c. thinly sliced onion

Brown pork in small amount of hot fat. Add 1/2 cup water, cover and simmer (do not boil) until tender, about 1 hour. Drain pineapple, reserving syrup.

Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Add to pork cook and stir until gravy thickens. Add pineapple, green pepper and onion. Cook 2 or 3 minutes. Serve over hot fluffy rice. Serves 7.