1/4 c. flour
2 tsp. ginger
1 lb. pork, cut into 1/2 inch cubes
1/4 c. oil
13 1/4 oz. can pineapple chunks, drained (reserve syrup)
1/4 c. vinegar
1/4 c. soy sauce
1 1/2 tsp. Worcestershire sauce
1/3 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 green pepper, cut into 1/4 inch strips
1 or 2 carrots, sliced
1/4 c. chopped onion
1 tbsp. chile sauce

Mix 2 tablespoons of the flour and the ginger. Coat pork with flour mixture. Heat oil in 10 inch skillet, fry until brown and remove from skillet. Add enough water to reserved pineapple syrup to measure 1 cup. Shake remaining flour and the syrup mixture in tightly covered container. Stir flour mix, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling and stir constantly. Boil and stir 1 minute; lower heat. Stir in sugar, salt, pepper and pork. Cover and simmer, stir often, until pork is tender, about 45 minutes. Add pineapple, green pepper and carrots. Cook uncovered 10 minutes. Stir in chile sauce and cook uncovered 5 minutes longer. Serve over hot rice.