Brown pork slowly in hot shortening. Add onion and cook slowly 5 minutes. Add 1/4 cup water and simmer till tender (about 1/2 hour). Add tomato and cook 10 minutes more.
Drain pineapple, reserving juice. Combine brown sugar and cornstarch, adding pineapple juice, vinegar, soy sauce, molasses, and salt. Pour over cooked pork and stir until thick.
Add pineapple, cooked carrots and green pepper. Cook 3 minutes. Serve over rice or chow mein noodles.
By Robin from Washington, IA
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