1-2 lb pork loin
¾ cup flour, divided
1 tablespoon plus 1 teaspoon dry ginger
½ cup vegetable oil
1 cup pineapple tidbits
½ cup vinegar
½ cup soy sauce
½ cup sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
¾ teaspoon pepper
¾ cup green pepper, diced
1 (8 oz) can water chestnuts, drained and diced
1 cup diced tomatoes
1 small onion, diced
½ teaspoon chili powder

Dice pork into 1 inch pieces. Combine ¼ cup flour and ginger, dredge pork in flour mixture. Heat oil, in a large pot over medium heat, add pork and cook until browned. Remove pork, and drain on paper towels.

Drain pineapple, reserving juice, set pineapple aside. Add enough water to the pineapple juice to equal 2 cups, gradually stir in remaining ½ cup of flour. Add the mixture to the pot, stirring well. Add the pork, vinegar, soy sauce, Worcestershire sauce, salt, and pepper. Cover, reduce heat and simmer about 30minutes, stirring occasionally.

Add pineapple, green pepper, water chestnuts, tomatoes, onions, and chili powder, simmer 5 minutes. Serve over rice.