4 pork shoulder steaks, cut 1/2 inch thick (about 1 1/2 lbs.)
1 tbsp. cooking oil
1 (8 oz.) can crushed pineapple (juice pack)
2 tbsp. vinegar
2 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. ground ginger
2 med. carrots, bias sliced 1/4 inch thick (1 c.)
1/2 of a sm. onion, cut into wedges
1 sm. green pepper, cut into bite size pieces
1 1/2 tsp. cornstarch
Chow mein noodles (optional)

In a 10 inch skillet brown pork on both sides in hot oil. Remove from skillet; set aside. Drain off fat.

Drain pineapple, reserving juice. Add water to juice to make 1/2 cup. Combine pineapple juice mixture with vinegar, soy sauce, sugar and ginger. Add to skillet. Add carrots and onion. Return pork to skillet; cover and simmer 20 to 25 minutes or until pork and carrots are tender. Stir green pepper into sauce. Cover and simmer 3 minutes. Remove pork from skillet.

Combine pineapple and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve pork and sauce over noodles. Makes 4 servings.