(Serve with Wonton Salad)
| 2 lbs Boneless Pork | 1/3 Cup Vinegar |
| 1 Tbsp Oil | 1/2 Tsp Salt |
| 1 1/2 Cups Water | 1/8 tsp pepper |
| 2 Cups Pineapple Chunks | 1 Cup Carrots, chopped |
| 1/2 Cup Brown Sugar | 1/2 Cup Green Peppers, chopped |
| 4 Tbsp Cornstarch | 3 Green Onions, sliced |
| 3 Tbsp Soy Sauce |
Cut pork into 1 inch cubes. Heat oil in large skillet. Add pork and stir-fry on medium high heat for 5-6 minutes, until pork is no longer pink. Add water and simmer for 1 hour. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce, salt, and pepper. Add to pork and stir until sauce thickens and boils. Add pineapple and vegetables and cook 3-4 minutes. Serve over rice.
