1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
1 tablespoons vegetable oil
1 can (20 ounces) pineapple chunks in juice
3/4 cup water
1/4 cup vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons water
1/2 cup thinly sliced onion
1 green bell pepper, cut in thin strips
2 cups hot cooked rice
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide.
Sauté pork strips in hot oil over medium heat until lightly browned; drain.
Drain pineapple; reserve juice.
Combine pineapple juice, 3/4 cup water, vinegar,
soy sauce, brown sugar, and salt; pour over pork in skillet.
Cover and simmer 1 hour, or until meat is tender.
In a cup, combine cornstarch and 2 tablespoons water; stir until smooth.
Add cornstarch mixture to pork mixture.
Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
Add pineapple chunks, onion and green pepper.
Cover and simmer sweet and sour pork for 10 minutes longer, or until
vegetables are tender.
Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.