1 1/2 lb. pork
2 tbsp. hot shortening
1 beef bouillon cube
1 can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1 green pepper
1/4 c. onion
1 lb. hot cooked rice (2 c. uncooked)

Brown pork slowly in hot shortening. Add 1 cup water with bouillon cube and 1 teaspoon salt (dissolve cube in water with salt). Cover and simmer 1 hour or until tender.

Drain pineapple and save syrup. Combine brown sugar, cornstarch, pineapple syrup, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir until thick and bubbly. Remove from heat and add sauce to pork. Mix well. Stir in pineapple, green pepper and onion. Cook over low heat 2 to 3 minutes or until tender. Serve over rice.