4 pork shoulder steaks, cut 1/2" thick (about 1 1/2 lb.)
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" thick (1 c.)
1/2 of sm. onion, cut into wedges
1 sm. green pepper, cut into bite-size strips
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 20-25 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.