Pineapple Sweet-and-Sour Pork

I found this recipe in Rose Murray's 125 Best Casseroles and One-Pot Meals. It was easy and economical to make. I bought a piece of fresh picnic pork shoulder for about $7, and made enough food to serve our family for three meals. Serve your sweet-and-sour pork with lots of steamed rice and a large green salad.

2 lb. boneless lean pork, cubed
1/4 C. low-salt soy sauce
4 tsp. corn starch
1 tsp. Oriental sesame oil
1 can (19oz.) unsweetened pineapple tidbits
1/2 C. chicken stock or water
3 tbsp. ketchup
3 tbsp. packed brown sugar
3 tbsp. rice vinegar
3 tbsp. vegetable oil
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 onion, thinly sliced
2 sweet green peppers, cut in strips

1. Toss pork with 2 tbsp. of the soy sauce, 1 tsp. of the cornstarch and sesame oil; let stand for 30 minutes.

2. Combine juice from pineapple, stock, remaining soy sauce, remaining cornstarch, ketchup, brown sugar and vinegar. Set aside.

3. Heat wok over high heat; add 2 tbsp. of the vegetable oil. Stir-fry pork just until no longer pink. Remove to bowl. Wipe out pan with paper towel; reheat and add remaining oil. Stir-fry garlic and ginger for 15 seconds. Add onion; stir-fry for 1 1/2 minutes. Add pineapple sauce; cook, stirring, until thickened.

4. Return pork to pan; cover and simmer for about 1 hour or until pork is very tender. Add pineapple and green peppers; cook for 3 minutes or until heated through.