1 lb. boneless pork steak, cut into 1 1/2 inch pieces
1 tbsp. shortening
1 tsp. paprika
3 tbsp. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
15 1/4 oz. can pineapple chunks, drained, reserving 2/3 c. liquid
1/3 c. vinegar
1/3 c. water
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1 green pepper, cut into 1/4 inch strips
1 sm. onion, thinly sliced
4 c. cooked rice

In large skillet, over medium heat, melt shortening, add pork steak, sprinkle with paprika, brown well. Cover and cook about 20 to 25 minutes or until tender, stirring occasionally.

In medium bowl, combine brown sugar, cornstarch and salt. Gradually add reserved pineapple liquid, vinegar, water, soy sauce and Worcestershire sauce, blend until smooth. Gradually stir into meat. Cook over low heat until thick, stirring constantly. Stir in green pepper, onion and pineapple. Cover and simmer over low heat 6 to 8 minutes or until vegetables are tender. Serve over hot cooked rice. Serves 4.