This recipe comes from a friend from the first freezer co-op I participated in.  Thanks Rhonda!

Sweet & Sour Pork

1 1/2 lbs. lean pork, cut into 2 x 1/2 inch strips
1 1 lb. 4.5 oz. can pineapple chunks
2 T. cornstarch
1 T. soy sauce
1/4 cup onion, thinly sliced
2 T. hot shortening
1 chicken bouillon cube
1/4 cup brown sugar
1/4 cup vinegar
1 medium green pepper, cut in strips

-Slowly brown pork in hot shortening.  Add one cup of water, the bouillon cube, and 1/4t. salt; mix well.  Cover and simmer until tender, about 1 hour.
-Meanwhile, drain pineapple, reserving syrup.  Combine brown sugar and cornstarch; add reserve pineapple syrup, vinegar, soy sauce, and 1/2 t. salt.  cook and stir over medium-high heat until thickened and bubbly.
-Remove from heat.  Add sauce to pork; mix well.  Stir in pineapple, green pepper, and onion.  Cook over low heat 2-3 minutes or until vegetables are tender-crisp.
-Serve over rice.

To Freeze: Allow pork/sauce mixture to cool and freeze in freezer bags.

To Serve: Warm on stove top. Cook the rice fresh on serving day.