1 pound Lean smoked pork shoulder roll, cut in 2x½" strips
2 tablespoons Salad oil
1 can (13 ¼ oz.) pineapple chunks
1 cup Vinegar
2 tablespoons Soy sauce
1 cup Brown sugar, firmly packed
1 Carrot, peeled and cut in 1/4" bias slices
1 can (1 lb.) bean sprouts, drained
1 Onion, sliced and seperated
1 Green pepper, cut into thin strips
3 tablespoons Cornstarch
1 cup Water
1 cup Uncooked rice
Meanwhile, drain pineapple, reserving syrup.
Add enough water to pineapple syrup to make 1 1/4 cup.
Add to pork in skillet along with vinegar, soy sauce, and brown sugar; cover and simmer 1 hour.
Add carrot; cook 2 minutes.
Add pineapple chunks, bean sprouts, onion and green pepper.
Cover and cook 8-10 minutes, or until vegetables are tender-crisp.
Blend together cornstarch and water; add to skillet and cook, stirring, until mixture is thickened and bubbly.
Meanwhile, cook rice according to the package directions.
Serve pork mixture over hot rice.