1 1/2 lb. lean pork shoulder, cut in strips 2 x 1/2 inch (can use chicken or chop suey meat)
2 tbsp. fat (or use fat from pork)
1/4 to 1/2 c. water
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. brown sugar
1/4 to 1/3 c. vinegar
1 c. pineapple juice (saved from pineapple chunks)
1 tbsp. soy sauce
3/4 c. green pepper, cut up
1/4 c. thinly sliced onions
1 (20 oz.) can pineapple chunks, drained
1 doz. red maraschino cherries

Brown pork in fat. Add water, cover and simmer 1 to 1 1/4 hours. In large saucepan combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce and cook until slightly thick, stirring constantly. Add pork and let stand 10 minutes or longer (even the next day). When ready to serve, add peppers, onions and pineapple and cherries. Cook 2 to 3 minutes and serve with rice. Vegetables are to be crispy.