1/2 cup flour
2 teaspoons ground ginger
1 lb. pork shoulder, cut into 1 inch cubes
1/4 cup vegetable oil
1 can ( 13 oz.) pineapple chunks
1/4 cup vinegar
1/4 cup soy sauce
1 1/2 tsp. Worcestershire sauce
1 1/2 teaspoons salt
1/4 teaspoons pepper
1 small green pepper
1 can bean sprouts, drained
1 can ( 8 oz.) water chestnuts, drained & sliced
1 tablespoon chili sauce
2 1/2 to 3 cups hot cooked rice
Mix 2 tablespoons of the flour and the ginger. Coat the pork with the flour mixture. Heat oil in a 10 inch skillet. Fry pork until brown; remove from skillet.
Add enough water to reserve pineapple juice to measure 1 cup. Shake remaining flour and the juice/water mixture in a tightly covered container. Stir flour mixture, vinegar, soy sauce, and Worchestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir one minute; reduce heat, stir in sugar, salt, pepper and pork. Cover and simmer, stirring occasionally, until pork is tender, about 45 minutes.
Add pineapple and green pepper, cook uncovered 10 minutes. Stir in bean sprouts, water chestnuts and chili sauce, cook 5 more minutes, serve over hot rice.