1 1/2 lbs. boneless pork (strips 1 inch thick by 3 or 4 inches long)
2 tbsp. vegetable oil
1 can pineapple chunks (lg. can)
3 tbsp. vinegar
2 tbsp. soy sauce
1/4 c. brown sugar, firmly packed
1/2 tsp. salt
1/3 c. onion, thinly sliced
1 green pepper, thinly sliced
2 tbsp. water
1 tbsp. cornstarch

Melt shortening in large skillet. Brown meat on all sides. Drain off excess fat. Drain pineapple. Mix pineapple juice, vinegar, soy sauce, brown sugar and salt until smooth and well blended. Pour over meat.

Cover and cook over medium heat until meat is tender and well done. Add pineapple chunks, onion and green pepper. Cook until onions are done. Remove meat, pineapple and pepper. Mix cornstarch in 2 tablespoons water and pour into juice and cook until thickened. Put meat, pineapple and peppers back into juice and heat until piping hot. Serve over cooked rice or Chinese noodles.