1 1/2 lbs. pork shoulder, cubed
1/4 c. fat or shortening
1/4 c. water
2 tbsp. cornstarch
1/3 c. vinegar
1/2 tsp. salt
1 c. pineapple juice
1 tbsp. soy sauce
1/2 c. chopped green pepper
1 med. onion, chopped
2 1/2 c. pineapple chunks

Brown meat in fat; add water. Cover and simmer for 1 hour. Combine remaining ingredients, except green pepper, onion, and pineapple in saucepan. Cook until thickened. Pour sauce over pork; let stand for 10 minutes. Add green pepper, onion, and pineapple; cook for 5 minutes. Serve over hot rice. Yield: 4 to 6 servings.