• Servings: 4- 6
• 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 pepper, cut in thin strips
• 2 cups hot cooked rice

1. Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide.
2. Sauté pork strips in hot oil over medium heat until lightly browned; drain.
3. Drain pineapple; reserve juice.
4. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet.
5. Cover and simmer 1 hour, or until meat is tender.
6. In a cup, combine cornstarch and 2 tablespoons cold water; stir until smooth.
7. Add cornstarch mixture to pork mixture.
8. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
9. Add pineapple chunks, onion and green pepper. Cover and simmer for 10 minutes longer, or until vegetables are tender.
10. Serve over rice.

Great taste & smells wonderful cooking.