1 1/2 lbs. lean pork shoulder, cut in 2 1/2 inch pieces
2 1/2 c. pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. sliced onion (optional)
10 oz. Maraschino cherries

Brown pork slowly in 2 tablespoons of fat. Add 1/4 cup water; cover and simmer until tender, about 1 hour. Drain pineapple and reserve syrup. Combine brown sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Cook over low heat until thick, stirring constantly. Pour over cooked pork. Let stand 10 minutes or longer. Add pineapple, green peppers and cherries (onions). Cook 2 to 3 minutes. Serve over rice or chow mein noodles.