Sweet and Sour Pork

1 20 oz. can pineapple chunks… only use the juice when preparing- add chunks when ready to eat
½ cup water
½ cup vinegar
½ cup packed brown sugar
2 Tbls. Ketchup
2 Tbls. Soy sauce
2lbs. boneless pork, cut into 1 in. cubes
1 ½ tsp salt
½ tsp garlic salt
½ tsp black pepper
2 Tbls. Vegetable oil
2 Tbls. Cornstarch
1 large bell peppers, cut into 1 in. pieces… added when ready to eat
1 large onion, cut into 1 in. pieces… added when ready to eat
Hot Cooked Rice… to be served on

*Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.

*Sprinkle pork cubes with salt, garlic salt and black pepper. Preheat oil in a large skillet over medium-high heat. Brown pork cubes in hot oil. Turn heat to low. Add 1 cup of pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is tender.

*Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet. Turn heat to high, whisking constantly until mixture boils and thickens. STOP HERE IF FREEZING… and put into a freezer bag and freeze up to 2 months. Defrost completely in refrigerator and then continue with next step.

*Add pineapple chunks, bell pepper and onion to skillet. Cook about 5 minutes more or until vegetables are heated through. Serve over rice.