Sweet and Sour Pork Carol Davy
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1 1/2 pounds lean pork shoulder 2 1/2 cups pineapple chunks in juice 1/4 cup brown sugar 2 tablespoons cornstarch 1/4 cup vinegar 1 tablespoon soy sauce 1/2 teaspoon salt 3/4 cup green bell pepper -- strips 1/4 cup onion, thinly sliced 2 cans chow mein noodles
Brown pork slowly in hot fat. Add 1/4 cup water; cover; simmer until tender, about 1 hour. Drain pineapple, reserving liquid. Combine brown sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Cook and stir over low heat until thick. Pour over hot cooked pork; let stand 10 minutes. Add pineapple, green pepper and onion. Cook another 2-3 minutes. Serve over chow mein noodles. Serves 6
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