Instructions: Brown pork in hot oil in skillet; drain off excess fat.

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, 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 by package directions. Serve pork mixture over hot rice.

Makes 6 servings.

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