1 1/2 lb. lean pork shoulder, cut in 2 x 1/2 inch strips
1 #2 can (2 1/2 c.) pineapple chunks
1/4 c. brown sugar
2 tbsp. corn starch
1/4 c. vinegar
1 tbsp. soy sauce
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. thinly sliced onion
2 cans chow mein noodles

Brown pork slowly in hot fat. Add 1/4 cup water; cover, simmer until tender, about 1 hour. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt.

Cook and stir over low heat until thick. Pour over hot, cooked pork; let stand 10 minutes. Add pineapple, green pepper, onion. Cook 2 or 3 minutes. Serve over noodles. Serves 6.