1 1/2 lb. lean pork shoulder
1/4 c. brown sugar
1/4 c. vinegar
1/2 tsp. salt
3/4 c. green pepper strips
2 cans Chinese noodles or rice
1 (#2) can pineapple chunks
2 tbsp. cornstarch
1 tbsp. soy sauce
1 can Chinese vegetables
1/4 c. thinly sliced onions

Cut pork in 2 1/2 inch strips. Brown slowly in hot fat. Add 1/4 cup water. Cover and simmer until tender, about 1 hour. Drain pineapple and save juice. Combine brown sugar and cornstarch. Add pineapple juice, vinegar, soy sauce, and salt. Cook and stir over low heat until thick. Pour over cooked pork. Let stand 10 minutes. Add pineapple, green peppers, and onion. Cook 2-3 minutes. Serve over rice or noodles. Serves 4.