3 lb. pork roast, cut into 1 inch cubes
1/4 c. all purpose flour
1 tbsp. plus 1 tsp. ginger
1/2 c. salad oil
2 cans of 13 1/2 oz. of pineapple chunks, drained but keep juice
1/2 c. soy sauce
1 tbsp. Worcestershire
3/4 c. sugar
1 tbsp. salt
3/4 tbsp. pepper
2 sm. green peppers, cut into strips
2 cans (5 oz.) water chestnuts, sliced thin and drained
2 tbsp. chili sauce
5 c. cooked rice
1/2 c. vinegar

Heat oil in large skillet and brown pork on all sides after having rolled them in flour and ginger mixture (use only half of the flour now). Remove the pork as it browns and drain to remove excess grease.

Add water to reserved pineapple juice until you have a measuring cup of 1 3/4 cup of liquid, gradually stirring in the rest of the flour. Stir pineapple syrup mixture, vinegar of 1/2 cup, soy sauce and Worcestershire sauce into the fat that you brown the meat in. Heat this to boil, stirring constantly. Boil and stir for 1 minute. Then stir in sugar, salt, pepper and meat and reduce heat and cover and simmer for 1 hour, being sure to stir occasionally.

Add pineapple and green peppers and cook uncovered for another 10 minutes, then stir in water chestnuts and chili sauce and cook for another 5 minutes. Serve over hot rice. 8 servings.