Pineapple Pork

Serve with rice or Chinese noodles.
                 Makes 4 to 6 servings
1 1/2  pounds boneless lean pork shoulder,
          cut in 1-inch cubes
     1  tablespoon salad oil
     1  medium-size onion, chopped (1/2  cup)
     1  can  (about 1 pound, 4 ounces)  
          pineapple chunks
  1/4  cup firmly packed brown sugar
     2  tablespoons cornstarch
  1/2  teaspoon salt
  1/2  cup water
  1/3  cup vinegar
     2  tablespoons catsup
     1  tablespoon soy sauce
     1  large green pepper, sliced thin
1.  Brown pork cubes, a few at a time in
     salad oil in a large frying pan; remove.
     Add onion and sauté just until soft,
     then return pork to pan.
2.  Drain syrup from pineapple into a cup:
     set fruit aside for Step 5.
3.  Mix brown sugar, cornstarch, and salt
     in a small bowl; blend in water slowly
     until mixture is smooth, then stir in
     pineapple syrup, vinegar, catsup, and
     soy sauce.
4.  Stir into pork and onion in frying pan.
     Cook, stirring constantly, until mixture
     thickens and boils 3 minutes; cover.
5.  Simmer 1 hour, or until meat is tender.
     Stir in green pepper and pineapple
     chunks; cover.  Cook 3 minutes longer,
     or until bubbly-hot.   Serve  with
    Chinese fried noodles or hot cooked rice.

Source: Michelle LaMont