1 1/2 lb. lean pork shoulder, cut in 2 x 1/2" strips
1 #2 can pineapple chunks (2 1/2 c.)
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
2-3 tbsp. soy sauce
1/2 tsp. salt
1 sm. green pepper, cut in strips
1/4 c. thinly sliced onion

Brown pork in very small amount of hot fat. Add 1/2 cup water. Cover and simmer. Do not boil until tender, about 1 hour. Drain pineapple, reserving syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Add to pork; cook and stir until gravy thickens.

Add pineapple, green pepper and onion. Cook 2-3 minutes. Serve over fluffy rice and pass extra soy sauce. Serves 7.