Sweet & Sour Pork

Serve this dish over rice.  You may add water chestnuts, bamboo shoots, or other vegetables, as you desire.  This recipe may be doubled or tripled and makes a nice party dish.
– Jeanne 

Ingredients

• 1 to 2 pounds boneless pork
• 2 colored bell peppers
• 8 oz. can unsweetened pineapple chunks
• 4-6 tablespoons oil
• 1 sweet onion

Sauce:

• ½ cup cider vinegar
• ½ cup brown sugar
• ½ cup catsup
• cornstarch mixed with enough water to pour
• juice from canned pineapple
• soy sauce to taste
  

Instructions

Trim sinew and fat from pork and cut into bite sized pieces.  Drain pineapple and reserve juice for sauce.  Cut peppers and onions into 1 inch pieces.
 
Sauté peppers and onions in 2 tablespoons oil until crisp cooked.  Remove from pan and keep warm.  In the same pan, sauté pork in remaining oil until no longer pink.  Combine pork and vegetables in pan. 

Combine all sauce ingredients except cornstarch.  Stir well.  Add to cooked pork mixture and thicken with cornstarch mixture.