4 lb. cubed pork shoulder
3/4 c. flour
1 1/2 tbsp. ginger
1/2 c. salad oil
2 cans pineapple chunks, drained, reserve syrup
1/2 c. vinegar
1 tbsp. Worcestershire sauce
3/4 c. sugar
1 tbsp. salt
3/4 tsp. pepper
2 green peppers, cut in strips
2 tbsp. chili sauce
4 c. cooked rice

Mix half of flour and all the ginger. Coat pork with flour mixture. Heat oil in skillet. Brown pork. Remove pieces. Add water to reserved pineapple juice to measure 2 cups liquid. Gradually stir in skillet, remaining flour, juice mixture, vinegar, soy sauce and Worcestershire into fat in skillet. Heat to boiling, stir constantly.

Stir in sugar, salt, pepper and meat. Cover, simmer 1 hour until meat is tender. Add water if needed. After meat is tender, add pineapple, green pepper. Cook 5 minutes. Add chili sauce. Serve over rice.