2 lbs. lean pork shoulder
2 tbsp. peanut oil
1/4 c. hot water
1 c. pineapple chunks
1/4 c. brown sugar, packed
2 tbsp. cornstarch
1/4 c. cider vinegar
1 tbsp. soy sauce
1/2 tsp. salt
1 green pepper, thin strips
1/4 c. sliced thin onions
2 cans chow mein noodles (about 5 c.)

Have meat cut in strips about 2 inches long and 1/2 inch wide. Brown pork slowly in hot oil. Add water. Cover and simmer about 1 hour or until tender.

Drain pineapple; save syrup. Combine sugar and cornstarch in glass or enamel pan. Add pineapple syrup, vinegar, soy sauce and salt. Cook, stirring, over low heat until thick and clear. Pour over hot cooked pork. Let stand 10 minutes or longer.

Add pineapple cubes, green pepper and onions. Bring to a boil. Boil 3 minutes, stirring occasionally. Serve over chow mein noodles made crisp in a hot oven. (Makes 6 servings)