1 1/2 pound lean pork, cut into strips
2 tbsp. hot shortening
1 chicken bouillon cube
1 can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1 medium green pepper, thinly sliced
1/4 c. diced onion
Hot cooked rice

Brown pork slowly in hot shortening. Add 1 cup water, bouillon cube, and 1/4 tsp. salt; mix well. Cover and simmer until tender, about 1 hour. Meanwhile, drain pineapple, reserving liquid. Combine brown sugar and cornstarch; add pineapple syrup, vinegar, soy sauce, and 1/2 tsp. salt. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add sauce to pork and mix well. Stir in pineapple, green pepper, and onion. Cook over low heat 2 to 3 minutes or until vegetables are tender crisp. Serve over rice.