4 lb. cubed lean pork
8 tbsp. hot shortening
4 chicken bouillon cubes
1 gallon can pineapple chunks (save juice for later)
1 c. brown sugar
8 tbsp. cornstarch
1 c. vinegar
4 tbsp. soy sauce
4 med. green peppers, cut in strips
2 bunches green onions, cubed

Brown pork slowly in hot shortening. Add 2 cups water, bouillon cubes and 1 teaspoon salt; mix well. Cover and simmer until tender, about 1 hour. Meanwhile, drain pineapple reserving syrup. Combine brown sugar and cornstarch; add pineapple juice, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat. Add sauce to pork and mix well. Stir in pineapple, green peppers and onions. Cook in oven until vegetables are tender but crisp.

Serve over rice.

Serves 45.