Serves: 6
Total Calories: 369

Have Ready:
1 tablespoon vegetable oil
1 1/2 pounds pork steaks cut in 2-inch by 1/2 -inch strips
1/2 cup water
1 (15-ounce) can pineapple chunk packed in juice
1 green bell pepper medium
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
You'll Need:
large skillet with lid
measuring spoons
paring knife
chopping board
mixing spoon
can canopener
3 small bowls
measuring cups
serving bowl

Put 1 tablespoon vegetable oil into skillet over medium heat. Add cut-up pork and brown. Then add 1/2 cup water, cover and simmer for 45 minutes over very low heat. While the meat is simmering, drain the pineapple. Save the juice and set aside in bowl. Quarter and seed the green pepper, and cut lengthwise into strips. Set the pineapple and pepper aside. In a small bowl, combine the brown sugar and cornstarch add the pineapple juice, vinegar, soy sauce and salt. Mix well and add to the pork. Cook and stir until the sauce thickens and gets shiny. Add the pineapple and pepper and cook for 2 or 3 minutes more. Remove from heat and put in serving bowl. Serve with hot fluffy rice and pass extra soy sauce.

Nutritional Facts:

Serves: 6
Total Calories: 369
Calories from Fat: 193

More Recipes from the Meals of Many Lands Cookbook:
Celery Chicken
Chicken Doorma
Chicken Paprika
Ground Beef Stroganoff
Italian Pizza
Nut-Filled Grecian Meatballs
Oven-Fried Chicken
Pyrenees Potato Pie
Quiche de France
Rolled Fillets Of Sole With Dill Stuffing
Sweet & Sour Pork
Tacos
Toad-In-A-Hole