Originally posted by Lizzie-boo at Family Corner.
1 1/2 lbs. pork shoulder, cut into thin strips or cubes*
2 Tbsp. oil
1/2 cup water
20 oz. can pineapple chunks, drained, reserving juice
2 carrots, peeled and cut into thin diagonal slices
1/2 medium onion, cut into chunks
1/2 red bell pepper, cut into squares
1/2 green bell pepper, cut into squares
1/4 cup brown sugar
2 Tbsp. cornstarch
1/4 cup white wine vinegar
1 Tbsp. soy sauce
Brown pork in hot oil. Add water; cover and simmer until tender, about 1 hour. Drain pineapple, reserving juice. At the half-hour point, add carrots and onions on top of pork to steam. At the 3/4 hour point, add peppers and pineapple.
Combine brown sugar and cornstarch in a small saucepan. Add reserved pineapple juice, vinegar and soy sauce. Cook over low heat until thick, stirring occasionally. Pour over hot pork mixture, stir to combine, and heat gently for 10 minutes or longer.
Serve over rice.
*Boneless pork loin or pork chops, cut in strips or cubes, can also be used.