1-1/2 lbs. lean boneless pork
1/4 cup soy sauce
2 tablespoon sherry
1 tablespoon wine vinegar
3 tablespoon salad oil
1 cup consomme
20 ounce can pineapple chunks
1/4 cup brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup vinegar
1 green pepper
1 onion
2 tomatoes
Wipe pork with damp cloth. Cut into 2×1/2 inch strips. Combine 2 tablespoons soy sauce, sherry and wine vinegar. Pour over pork strips. Cover; marinate 2 hours. Drain, reserving marinade. Brown pork on all sides in hot salad oil. Pour off oil. Add reserve marinade and consomme. Cover skillet; simmer 50 minutes or until meat tender. Drain pineapple, reserving 1/4 cup syrup. Mix brown sugar, cornstarch, salt, 1/4 cup pineapple juice, 1/3 cup vinegar and 2 tablespoons soy sauce. Add to pork. Cook until sauce thickens. Remove core and seeds from green pepper; cut in thin strips. Pare onion; cut in thin wedges. Add to pork; cook 5 minutes or until tender-crisp. Add tomato cut in thin wedges and drained pineapple chunks. Heat 3 to 5 minutes.
NOTE:
May be served with hot cooked rice or Chinese Fried Noodles.