1 1/2 lbs. boneless pork, cubed
2 tbsp. sherry
1/2 c. soy sauce
1 piece fresh ginger root (size of a quarter), minced
1 clove garlic, minced
1 bell pepper, cut in strips
2 carrots, 1/2 inch diagonal slices
2-3 green onions, sliced
1 can pineapple chunks, drained, reserve juice
1/2 c. white vinegar
3/4 c. light brown sugar, packed lightly
6 tbsp. cornstarch plus 2 tbsp.
3 tbsp. catsup
2 tbsp. oil

Combine soy sauce, sherry, ginger root and garlic. Marinate pork in this mixture 30-40 minutes. Drain and dredge with 6 tablespoons cornstarch. Brown pork cubes in 2 tablespoons oil (adding more, if necessary). Remove pork with slotted spoon and place in casserole dish. Mix bell pepper, onions and carrots with pork.

In saucepan combine 1 cup reserved pineapple juice, vinegar, catsup and brown sugar. Cook until sugar melts. Mix 2 tablespoons cornstarch with 1/4 cup water. Pour into sweet and sour sauce. Cook until thickened. Pour sauce over pork mixture. Cover with foil and bake at 350 degrees F. about 35-40 minutes. Serve over rice. Serves 8.