3 lbs. pork for stew (3/4 inch cubes)
2 tbsp. soy sauce
1 tsp. pepper
1 tsp. garlic powder
1 tsp. Accent
1/4 c. cornstarch
Vegetable oil

Heat oil in skillet to 360 degrees. Add soy sauce, pepper, garlic and Accent to cut up pork. Stir in cornstarch to pork mixture until well coated. Add pork pieces to oil, one at a time. Fry about 20 pieces at a time until golden brown. Turning 2 or 3 times for about 5 minutes. Drain on paper towel. Set aside.

SAUCE:

1 c. brown sugar
2 tbsp. cornstarch
2 cans (20 oz.) pineapple chunks
2/3 c. vinegar
2 tbsp. soy sauce

Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly. Remove from heat, set aside.

VEGETABLES:

2 onions, chopped into 3/4 inch chunks
2 green peppers, chopped into 3/4 inch chunks
2 carrots, thin slices

Heat skillet until hot. Add 1/4 cup oil to hot skillet. Stir fry vegetables for about 3 to 4 minutes. Take out of pan. Mix meat, sauce and vegetables together. Reheat before serving. Great on rice. serves 8 to 10 people.