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1 1/2 pounds lean pork (shoulder or pork
tenderloin) cut into 2-inch strips
3 tablespoons vegetable oil
1/4 cup water
1 (20-ounce) can pineapple chunks
1/4 cup light brown sugar
2 tablespoons cornstarch
1/4 cup white vinegar
3 tablespoons soy sauce
1/2 teaspoon salt
3/4 cup green peppers, cut in strips
1/4 cup onions, thinly sliced
4 cups hot cooked rice

Brown pork slowly in hot oil. Add water; cover and simmer
until tender (about 1 hour). Drain pineapple, reserving syrup.
Combine sugar and cornstarch; add syrup, vinegar, soy sauce, and
salt. Pour over hot cooked pork; simmer until smooth and thick,
stirring constantly. Add pineapple, peppers, and onions. Cook 5
minutes over medium heat; serve on hot rice.

Yield: 4-6 servings.

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