|Pork||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Canned pineapple tidbits||14 Ounce (1 Can Of 14 Ounces)|
|Small carrot||1 Cup (16 tbs), partially cooked (Whole)|
|Green bell pepper||1 Small, slivered|
|Onion||1⁄2 Small, sliced into rings|
Cut the pork into 1/2 inch cubes.
Heat the vegetable oil in a skillet over medium heat.
Brown the pork in the hot oil, stirring constantly; drain.
Stir in the water; simmer for 10 minutes.
Combine the vinegar, sugar, soy sauce and pepper in a bowl and stir until sugar is dissolved.
Add the vinegar mixture to the pork.
Simmer for 10 to 15 minutes or until pork is fork-tender.
Drain the pineapple, reserving the juice.
Combine 1/2 to 2/3 cup pineapple juice and cornstarch in a small bowl and blend.
Add to the meat mixture.
Cook until thickened, stirring constantly.
Stir in the carrots, green pepper and onion; cook until vegetables are tender-crisp.
Stir in the pineapple.