1/4 c. all-purpose flour
2 tsp. ground ginger
1 lb. pork shoulder, cut in 1/2" cubes
1/4 c. vegetable oil
1 (13 1/4 oz.) can pineapple chunks
Juice form pineapple
1/4 c. vinegar
1 tbsp. chili sauce
1/4 c. soy sauce
1 1/2 tsp. Worcestershire sauce
1/3 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 sm. green pepper, cut in 1/4" strips
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained & thinly sliced
2 1/2 - 3 1/2 c. hot cooked rice

Mix 2 tablespoons of the flour and the ginger. Coat pork with flour mixture. Heat oil in 10" skillet. Fry pork until brown; remove from skillet. Add enough water to reserved pineapple syrup to measure 1 cup. Shake remaining flour and the syrup/water mixture in tightly covered container. Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sugar, salt, pepper and pork. Cover and simmer, stirring occasionally until pork is tender, about 45 minutes. Add pineapple and green pepper. Cook, uncovered 10 minutes. Stir in beans sprouts, water chestnuts and chili sauce. Cook, uncovered 5 minutes longer. Serve over hot rice.