2 lbs. boned lean pork shoulder (cut into thin strips, flour)
2 tbsp. fat
2 (No. 2) can pineapple chunks
1 c. water
2/3 c. white vinegar
1/2 c. (packed) brown sugar
4 tbsp. cornstarch
1 tsp. salt
2 tbsp. soy sauce
1 c. diced uncooked carrots
1 1/2 c. thinly sliced green peppers
3/4 c. thinly sliced onions

Cut meat into thin strips, coat with flour. Brown well in hot fat. Drain pineapple reserving syrup. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce and pineapple syrup. Cook for 3 minutes or until thickened and clear. Add to meat.

Cook, covered over low heat for 1 hour or until meat is tender. Refrigerate overnight. Heat mixture for 30 minutes before serving. Add carrots, simmer until hot. Add green peppers, onions and pineapple chunks. Cook for 2 minutes. Serve with hot rice, if desired. Yield: 4 servings.