About 1 to 1 1/2 lb. pork, cut into 3/4 inch chunks
Salt & pepper
2 tbsp. vegetable oil
1/2 c. diced, peeled onion
1 lg. green pepper, cut up
1 c. water
6 tbsp. wine or cider vinegar
5 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. cornstarch
1 med. tomato, cut up
8 to 12 pineapple chunks (opt.)

Sprinkle pork with salt and pepper. Heat oil in large skillet over medium heat; add pork and onion and cook until tender, stirring often until pork is well browned and onion is soft. Add green pepper and cook about 3 minutes, stirring often until peppers start to soften.

Meanwhile, in a small bowl mix water, vinegar, sugar, soy sauce, cornstarch and 1/2 teaspoon salt. Reduce heat to moderate, stir vinegar mixture and add to skillet. Cook about 5 minutes, stirring often, until sauce is thickened and clear. Add tomatoes and stir a few seconds. Add pineapple chunks and stir. Good served over rice. Serves 4 to 6.