SWEET AND SOUR PORK

1 pound uncooked, lean pork shoulder, cubed

2 tablespoons oil

4 small carrots, pared and sliced diagonally

1 can (8% ounces) pineapple chunks

 2 tablespoons brown sugar

1 tablespoon cornstarch

2 tablespoons vinegar

11/2 teaspoons soy sauce

¼  teaspoon salt

1/2 small green pepper, cut into julienne strips

1 small onion, thinly sliced

3 sweet pickles, cut into chunks Hot cooked rice or chow mein noodles

Brown pork slowly in cooking oil. Cover; simmer for 5 minutes. Add carrots and cook 5 minutes more.

Meanwhile, drain pineapple; reserve syrup. Combine sugar and cornstarch in saucepan with the reserved pineapple juice, vinegar, soy sauce and salt Cook over low heat until thickened. Pour over pork mixture.

Add pineapple, green pepper, onion and pickles to pork mixture, and cook, covered for 15 minutes more. Serve immediately over rice or chow mein noodles.

Serves 4.