Pork Orientale

Ingredients

2 1/2 pounds lean pork shoulder
1/4 cup soy sauce
1/4 cup salad oil
4 cubes chicken bouillon
2 cups boiling water
1/2 cup sugar
1 pound 4 oz can pineapple chunks, juice reserved
1/3 cup vinegar
2 Tbsp corn starch
2 Tbsp cold water
2 green peppers, chopped
1 can Mandarin orange slices, drained (optional)
1/2 cup maraschino cherries, drained (optional)

Instructions

Trim all fat from pork. Then cut into 1/2 inch cubes. Dip in soy sauce. Brown and then cook all meat in the oil for 20 mins. Dissolve bouillon in boiling water and add juice from pineapple, sugar and vinegar. Pour mixture over meat. Cook for another 30 mins. Next, add green peppers. Thicken the cornstarch with cold water. Add to meat--stirring constantly for 3 minutes while gravy is boiling. Stir in fruit and cook another 5 mins. Great with steamed rice and Chinese noodles.