1 lb. pork butt cut into 1 inch chunks (or 1-2 c. cubed, cooked ham)

MEAT MARINADE:

1 tbsp. sherry
1 tbsp. water
2 tbsp. Kikkoman Soy Sauce
4 tsp. flour
4 tsp. cornstarch

SAUCE MIXTURE:

1/2 c. brown sugar
1/2 c. vinegar
1 tsp. salt
4 tbsp. ketchup
3/4 c. pineapple juice
4 tsp. cornstarch
1 green pepper, cut into 1/2 inch chunks
1 onion, cut into wedges
1 c. pineapple chunks
1 zucchini, sliced thin
1 c. raw long grain rice
1 1/2 c. water

Prepare sauce mixture. Marinate pork in meat marinade for 1/2 hour. Deep fry pork cubes in wok for about 3-4 minutes until golden brown. Drain and set pork aside. Add sauce mixture to wok and stir until thickened. Add green pepper, onion and zucchini. Cook for 2 minutes. Add pork cubes and stir until heated through. Add pineapple and stir until it's coated with sauce.

And now, the secret to perfect rice EVERY time! Put rice in small saucepan that has a lid. Wash and rinse rice 4 times. How? Easy! Cover rice with water and rub it between your fingers. Drain off the water. Repeat the process 3 more times. (This removes the starchy film on the rice so it does not come out in a gooey glob.) After the last rinse, drain and add 1 1/2 cups water to rice. Bring to a boil. Continue boiling, uncovered, over high heat until most of the water has boiled away and wells form on top of the rice. Cover, turn burner to lowest setting and cook for 10 minutes. Then, turn burner off and let rice sit for 10 minutes before serving.