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Makes 2 servings.

Sweet And Sour Pork

1 1/2 lbs (750 g) boneless pork, cut into 1-inch cubes
Salt and pepper
1 to 2 tbsp vegetable oil
19 oz (540 mL) can pineapple chunks
1/2 cup barbecue sauce
1/4 cup white vinegar
1 tbsp cornstarch
1 green pepper, cut into strips

Season pork cubes with salt and pepper.

Heat oil in large skillet or Dutch oven over medium heat. Cook pork cubes
in batches, until browned, about 2 minutes. When all pieces are browned,
return them to pan.

Meanwhile, drain pineapple chunks, reserving juice and chunks separately.

In medium bowl, combine 1/2 cup reserved pineapple juice, barbecue sauce,
vinegar and cornstarch until smooth. Pour over pork, cover and simmer 35
minutes or until pork is cooked.

Add pineapple chunks and green pepper strips; simmer, covered, 10 minutes.
If mixture seems thick, thin with reserved pineapple juice.

Serve over rice or noodles.

Makes 4 to 6 servings.

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