Extended Family Recipes

2 pounds pork loin, cut into cubes
cornstarch
1 green bell pepper, cut into bite sized pieces
2 carrots, peeled and cut on the diagonal in bite sized slices
1 can pineapple chunks in juice, drain but reserve juice
1 cup dark brown sugar
1/2 cup vinegar
1/2 cup catsup
2 Tablespoons oil

You can us a Wok or a large skillet for this.
coat all pork cubes with cornstarch. Brown in lightly oiled hot pan.
When browned on all sides, remove to paper towels.
place peppers and carrots in pan and stir fry 4 minutes. Return pork to pan.
Add vinegar, catsup, brown sugar and the juice from the can of pineapple.
mix together well, cover and lower heat. Simmer about 20 minutes, stirring occasionally.
Add pineapple chunks and mix well. The sauce will still be a bit thin, so take a large Tablespoon of cornstarch and mix in a cup with about 4 ounces of cold water.
When there are no lumps, add slowly to the pan while stirring constantly.
As soon as it is thick, Remove from heat. Serve over steamed rice.