2 lg. tomatoes
2 med. green peppers
1 1/2 c. pineapple chunks
2 lb. pork, boneless, 1/4 strips
2/3 c. sugar
1/4 c. cornstarch
1/3 c. soy sauce
1/2 c. vinegar
1 c. pineapple juice
Salt & pepper to taste

Cut peppers into 1/4 x 2 inch strips. Blanch in water for 5 minutes. Drain. Cut tomatoes into wedges. In heavy fry pan braise pork in 2 tablespoons vegetable oil until brown. Set meat aside.

Mix sugar, salt, pepper and cornstarch in fry pan. Add soy sauce, vinegar and pineapple juice. Cook, stirring until thick and clear. Add meat to sauce and simmer about 15 minutes until done. Green pepper, pineapple chunks and tomatoes. Cook until heated through. Serve over hot rice. Makes 6-8 servings.