About 3 lb. pork shoulder or trimmed pork chops
1/2 tsp. salt
1 tbsp. fat or salad oil
3/4 c. water
1/2 c. pineapple juice, drained from chunks
3/4 c. water
3 tbsp. brown sugar
1/4 tsp. ginger
3 tbsp. cornstarch
1/4 c. cider vinegar
2 tbsp. soy sauce
1 c. drained pineapple chunks

Any combination of the following: 1 onion, cut into strips 2 carrots, split & cut in 1" pieces 12 candied cherries

Trim fat from pork and remove any bones. Cut into 1" pieces and sprinkle with salt. Brown in fat in skillet. Add 3/4 cup water, cover and simmer 1 hour. Combine pineapple juice and 3/4 cup water. Add brown sugar, ginger, cornstarch, vinegar and soy sauce. Pour over meat. Cook until slightly thickened. Steam vegetables. Add vegetables and fruit to meat. Bring to boil. Cook 5 minutes. Serve over hot fluffy rice. Makes about 4 servings.