Chinese Style Pork - cooking recipe

Ingredients

2 1/2 lb. pork, cut into 1-inch cubes (pork tenderloin is perfect)
1/4 c. unsifted all-purpose flour
2 1/2 tsp. ginger
1/4 c. salad oil or shortening
1 (13 1/2 oz.) can pineapple chunks
2 Tbsp. cornstarch
1/2 c. cider vinegar
1/2 c. soy sauce
1 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
1/4 c. sherry (cooking)
1/2 c. sugar
1 c. bean sprouts, drained
1 c. green pepper strips
2 cans water chestnuts, drained
1 Tbsp. chili sauce

Preparation

Trim excess fat from pork.
Combine flour and ginger, use to coat pork lightly.
In hot oil, in a 3 1/2-quart Dutch oven, brown pork on all sides.
Remove pork as it browns.
While pork browns, drain pineapple, reserving liquid.
Stir cornstarch into pork drippings in Dutch oven.
Add reserved pineapple juice, vinegar, soy sauce and Worcestershire sauce.
Bring to a boil while stirring.
Add meat, sugar, salt and pepper.
Simmer, covered, for 1 hour or until meat is tender.
Add pineapple and green pepper and cook, uncovered, for 10 minutes.
Add bean sprouts, water chestnuts and chili sauce.
Cook 5 minutes longer.
Serve with rice.
If you like Sweet and Sour
this is great!
\" And you will never order \"Sweet and Sour\" out.