1 can (20 ounces) pineapple chunks
¼ cup vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 ½ tsp salt
¼ tsp ginger
2 lbs boneless pork, cut into 1 inch cubes
1 large onion, cut into chunks
1 large green pepper, cut into chunks
hot cooked rice
Microwave: Drain juice from pineapple into 2 ½ quart casserole. Add vinegar, soy sauce, cornstarch, salt and ginger. Stir until smooth. Add meat. Cover tightly with saran wrap, turning back edge to vent. Cook at 100% power for 5 minutes. Stir, recover, leaving vent, and cook at 70% power for 25 minutes, stirring twice. Add onion, green pepper and pineapple chunks. Recover and cook at 70% power for 8 minutes or until onion and pepper are barely tender. Stir well and serve over rice.
Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender. Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.
Serving Suggestions – serve over rice with fresh or steamed vegetables and homemade rolls