2 lb. lean pork, cubed into thin pieces
1/2 c. soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt
1 clove garlic, minced
1/2 to 3/4 c. cornstarch
1 c. pineapple juice
1/2 c. white vinegar
1/4 c. water
1/4 c. ketchup
3/4 c. brown sugar
1 tbsp. Worcestershire
dash of Texas Pete
2 large green bell peppers, cut in strips
2 tbsp. sliced green onions
2 large tomatoes, wedged
2 c. pineapple chunks

Combine soy sauce, ginger, salt and garlic. Pour over pork cubes and marinate for 30 minutes. (Stir.) Sprinkle pieces of pork with cornstarch. Cook pork in deep fat, 8 to 10 minutes, until crisp and brown. Drain on paper; keep warm. Put pineapple juice, vinegar, ketchup, brown sugar, Worcestershire and Texas Pete in skillet. Bring to a boil. Add bell pepper and onion. Cook for 1 minute over high heat. Add tomatoes, pineapple chunks, 2 tablespoons cornstarch and 1/4 cup water. Cook and stir until thick. Pour over cooked pork on large platter. Garnish with parsley (optional).

Serves 6 or 8.