1 1/2 lb. lean pork loin
3 tbsp. vegetable oil
1 (20 oz.) can pineapple chunks, reserve juice
1/2 c. water
1/4 c. cider vinegar
2 tbsp. soy sauce (optional)
1/4 c. brown sugar, packed
2 tbsp. cornstarch
1/2 tsp. salt
Dash of pepper
1 sm. green pepper, cut into strips
1 sm. onion, thinly sliced

Trim all visible fat from pork and cut meat into 1 inch strips. Saute in vegetable oil until golden; remove from pan.

Combine pineapple juice, with next 7 ingredients and place in glass jar and shake until well mixed. Pour into pan and cook until sauce is clear and slightly thickened. Add meat, cook over low heat stirring occasionally for about 1 hour until thickened. Add pineapple chunks, green pepper and onion; toss lightly and cook 2-3 minutes. Serve over hot cooked rice.