6 c. (about 4 lbs.) lean shoulder pork cut bite size (remove all fat possible)
4 tbsp. fat (cooking oil)
1/2 c. water (will need to add more)
4 tbsp. cornstarch
1 tsp. salt
1/2 c. brown sugar
1/2 - 3/4 c. vinegar
2 c. pineapple juice
2 tbsp. soy sauce
1 1/2 c. green pepper, cut in thin strips
1/4 c. thinly sliced onion
1 1/2 (#2) cans pineapple chunks
4 sweet pickles, cut bite size
1 - 1 1/2 tsp. ginger

Brown pork in hot fat. Add water, cover, simmer 1 hour. Combine cornstarch, salt, brown sugar, vinegar, ginger, pineapple juice, soy sauce; mix well. Cook until slightly thick, stirring constantly to prevent sticking. Pour sauce over hot pork. Let stand at least ten minutes. Add green pepper, onion, pineapple chunks and pickles. Cook 8 to 10 minutes. May cook in advance and warm before serving. Serve on hot rice. Serves 4 to 6.